Chickpea “mudammas” inspired by a grandma’s recipe for foul mudammas (stewed fava beans in a tahini sauce). This recipe swaps out chickpeas for more fiber, creating a perfect pairing for a gut-healthy sparkling prebiotic + probiotic beverage.
1) In a small sauce pot, combine the tahini, olive oil, lemon juice, minced garlic, cumin and salt until smooth. Add the drained and rinsed chickpeas and 1/2 cup of water, stirring until chickpeas are coated.
2) Cook chickpeas on the stove over medium-heat until chickpeas are soft and the sauce has thickened; about 8-10 minutes. Using the back of a wooden spoon, gently crush the chickpeas in the pot, leaving some chickpeas whole.
3) Pour chickpeas into a large bowl and top with tomato, parsley, and onion; serve immediately with pita bread. Enjoy!
