An alternative to all of the usual hummus bowls we see on the internet, let us introduce you to masabacha (also known as musabaha and msabbaha). It's rich, creamy, and super satiating.
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Serves
4
Tenderstem Broccoli
Sunflower Seeds
Smoked Paprika
Cumin Seeds
Fennel
Lemon
Chilli Flakes
Parsley
Drained Cooked Chickpeas
Tahini
Garlic Clove
Flatbread
Serves
4
Tenderstem Broccoli
Sunflower Seeds
Smoked Paprika
Cumin Seeds
Fennel
Lemon
Chilli Flakes
Parsley
Drained Cooked Chickpeas
Tahini
Garlic Clove
Flatbread
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Step 1.
Heat the oven to 180°C and add the Tenderstem to a baking tray then drizzle with olive oil, salt and pepper. Roast for 15 min, until tender and charred.
Step 2.
In the meantime, heat oil in a small saucepan. Once hot, add the sunflower seeds and cook for 3-5 mins, until golden. Pour everything into a small bowl and add the smoked paprika and cumin seeds. Season lightly with salt.
Step 3.
Slice the fennel finely, then toss with the lemon juice and chilli flakes. Finely chop the parsley.
Step 4.
Tip the chickpeas and their juice into a saucepan, heating them gently. Take off the heat and add tahini, grated garlic, and the rest of the lemon juice. Give it a good mix, then mash with a masher or fork until smooth-ish, season with salt and pepper.
Step 5.
Spoon the warmed chickpeas into shallow bowls and add the fennel salad and broccoli. Drizzle with the sunflower seed oil and scatter with parsley. Serve with flatbreads.
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