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Chunky chickpea dip (musabaha) recipe

0 ratings

Dips make great party food especially at Christmas time and this musabaha, which is a deconstructed version of houmous, is something special! Topped with caramelised lemons and pine nuts for crunch, it's totally delicious with toasted pitta bread. See method

Serves 8
Takes 30 mins
305 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

3 x 400g tins chickpeas
1 bay leaf
1 large garlic clove, halved
1 tsp ground cumin
100g tahini
2 lemons, 1 zested and ½ juiced, 1 thinly sliced
10g fresh flat-leaf parsley, finely chopped
1 tbsp za’atar seasoning
20g pine nuts, toasted
80g pack pomegranate seeds
1 tbsp extra-virgin olive oil
4 wholemeal pittas, toasted and cut into strips

1 of your 5-a-day; high in fibre; source of protein; source of iron

Each serving contains

Energy
1275kj
305kcal 15%
Fat
14g 20%
Saturates
2g 10%
Sugars
3g 3%
Salt
0.3g 5%

of the reference intake
Carbohydrate 27g Protein 13g Fibre 10.9g

Method

Tip the chickpeas and their water into a pan over a medium heat. Add the bay leaf and garlic, then simmer for 5 mins or until starting to soften. Drain, reserving the cooking juices and discarding the bay leaf and garlic.
Tip the chickpeas and 250ml of the cooking juices (topping up with water if needed) into a bowl and stir through the cumin, tahini and lemon zest and juice. Mash to a rough paste, adding a splash more cooking water if needed to loosen – you want a thick, soup-like texture. Season to taste, adding more lemon juice if you like.
Heat a frying pan over a medium heat; add the lemon slices. Dry-fry for 2-3 mins each side until starting to caramelise.
Spoon the chickpea mixture into a bowl and top with the caramelised lemon, parsley, za’atar, pine nuts and pomegranate seeds and drizzle with the oil. Serve warm with the toasted pitta strips for dipping.

Tip: Make up to 2 days in advance and warm on the hob over a gentle heat, adding a splash more water, if needed, to reach the desired consistency.

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