Chunky chickpea dip (musabaha) recipe

Method

1. 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.
2. 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.
3. Heat a frying pan over a medium heat; add the lemon slices. Dry-fry for 2-3 mins each side until starting to caramelise.
4. 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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