1. Soak the chickpeas overnight in a large pan of water. Drain and rinse well. Put back into the pan and pour over plenty of water. Add the baking powder and bring to the boil over a medium heat. Reduce the heat to a simmer, skimming off any scum as you go, and cook for about 1 – 1 ½ hours or until the chickpeas are tender.
  2. Using a slotted spoon, transfer the chickpeas to a mixing bowl and add the tahini, lemon, garlic, cumin, a pinch of salt and the chickpeas water. Start with about 120ml. Mix well. It should be super creamy. Transfer to a serving dish.
  3. Meanwhile, melt the butter in a small saucepan and add the Turkish pepper flakes and a pinch of salt. Swirl together and drizzle over the Musabaha. Add the nuts and serve immediately with flat breads.


Serves 4-6 as a meze

200g chickpeas (uncooked)
½ tsp baking powder
100g tahini
The juice of a lemon
2 cloves garlic, crushed
½ tsp ground cumin
120-150ml chickpea water
30g butter
1 tsp Turkish pepper flakes
50g toasted almonds and cashew nuts
Flat breads to serve

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