صحن مسبحة

To cook the chickpeas: Soak dry chickpeas overnight, drain, then place in an Instant Pot with water and cumin, and cook on high pressure for 1 hour. Some chickpeas can be stored in the freezer for later use.

Prepare garlic paste: Blend the garlic, green chili, and a pinch of salt until smooth.

To prepare the Musabaha: In a bowl, mix 3 tbsp of yogurt, 3 tbsp of tahini, 1 tsp of garlic paste, juice of half a lemon, 1/4 cup of chickpea boiling water, and 3 tbsp of cooked chickpeas; mash until smooth. Add an extra 3 tbsp of cooked chickpeas and gently stir.

Serving: Garnish with extra cooked chickpeas, olive oil, cumin, chopped parsley, and paprika as desired.