First, make the badouh: In a bowl, combine 1 lb musabaha with the tahini, 1 tablespoon salt, and 1 tablespoon lemon juice. Add a little water and mix until smooth, like a tarator sauce.

Soak and cook the chickpeas until tender, or use canned chickpeas. If you have ready-made chickpeas, heat them well with their liquid.

Break the dried pita bread into pieces and place in a serving dish. Mash the garlic cloves with 1 tablespoon salt, then spread over the bread. Pour hot chickpea broth over the bread, add the lemon juice, and mix the garlic well into the bread. Add half of the badouh mixture and stir. Set aside some chickpeas for garnish, then spread the remaining chickpeas over the bread. Pour the rest of the badouh mixture on top and spread it with a spoon to cover all the chickpeas. Garnish with the reserved chickpeas.