Name: Musabaha (Creamy Warm Chickpeas with Tahini)
Prep time: 15 min
Total time: 15 min
Cuisine: Levantine
Ingredients: 1 can chickpeas (19 oz / 540 g); 2–3 tablespoons lemon juice (30–45 ml); 1–2 garlic cloves, minced (optional); 2 tablespoons tahini (30 ml); 2 tablespoons extra-virgin olive oil (30 ml); 1/4 cup chickpea cooking water (60 ml); Salt to taste; For the garnish:; 2 tablespoons olive oil (30 ml); 2 tablespoons pine nuts or slivered almonds (16 g); 1–2 teaspoons Aleppo pepper flakes (2–3 g); Fresh chopped parsley

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Musabaha is a beloved Levantine breakfast built on warm, tender chickpeas gently mashed and folded into a silky tahini and lemon mixture. Comforting, hearty, and deeply traditional, it is served warm and topped with fragrant spiced oil and toasted nuts for an unforgettable start to the day. Musabaha (Creamy Warm Chickpeas with Tahini)

Why You’ll Love This Recipe

Musabaha offers the perfect balance of creaminess, acidity, and richness. Unlike hummus, it is served warm and keeps much of its chunky texture, making it satisfying and wholesome. It comes together quickly with pantry staples, can be customized to your preferred level of creaminess, and pairs beautifully with fresh vegetables and warm bread. It is naturally plant-based, protein-rich, and ideal for breakfast, brunch, or a simple light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the warm chickpeas
1 can chickpeas (19 oz / 540 g)
2–3 tablespoons lemon juice (30–45 ml)
1–2 garlic cloves, minced (optional)
2 tablespoons tahini (30 ml)
2 tablespoons extra-virgin olive oil (30 ml)
1/4 cup chickpea cooking water (60 ml)
Salt to taste

For the garnish
2 tablespoons olive oil (30 ml)
2 tablespoons pine nuts (16 g) or slivered almonds
1–2 teaspoons Aleppo pepper flakes (2–3 g)
Fresh chopped parsley

Directions

Boil the chickpeas: Add the canned chickpeas along with their liquid to a small pot over medium-high heat. Bring to a boil and cook for 8–10 minutes, until softened.
Dress the chickpeas: Transfer the warm chickpeas to a serving bowl using a slotted spoon. Add the lemon juice, minced garlic (if using), tahini, a generous pinch of salt, and a drizzle of olive oil. Mix well.
Mash: Lightly mash a portion of the chickpeas with the back of a fork. Add some of the reserved cooking liquid to loosen the mixture as needed. The texture should remain chunky, with some whole chickpeas intact. Taste and adjust seasoning.
Prepare the topping: In a small pan over low-medium heat, warm the olive oil and add the pine nuts. Allow them to toast until lightly golden, about 1–2 minutes. Remove from heat and stir in the Aleppo pepper flakes.
Garnish and serve: Pour the warm spiced oil over the chickpeas and finish with fresh parsley. Serve immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Total time: 15 minutes
(Traditional musabaha is served warm, making it suitable for breakfast or as part of a larger spread.)

Variations

Add a pinch of ground cumin for warmth and depth.
Stir in finely chopped green chilies for a touch of heat.
Fold in chopped green onions or sprinkle with crunchy fried garlic slices.
Add a spoonful of yogurt for extra creaminess.
For a heartier version, top with seasoned cooked minced lamb or beef (halal).
Replace pine nuts with slivered almonds if preferred.

Storage/Reheating

Store leftover musabaha in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small pot over low heat, adding a splash of water or olive oil to restore creaminess. Avoid overheating, as tahini can thicken too quickly.

FAQs

What is musabaha?

Musabaha is a warm Levantine chickpea dish made with tahini, lemon, and olive oil, traditionally served for breakfast.

How is musabaha different from hummus?

Musabaha stays chunky and warm, while hummus is smooth, blended, and served at room temperature.

Can I use dried chickpeas instead of canned?

Yes. Soak dried chickpeas overnight, then simmer for 1–1.5 hours until tender before using in the recipe.

Should musabaha be served warm?

Yes. Serving it warm is essential for authentic texture and flavor.

Can I make musabaha ahead of time?

You can prepare it in advance, but it tastes best freshly made. Reheat gently before serving.

What can I serve with musabaha?

It pairs beautifully with warm pita, cucumbers, tomatoes, pickles, or as part of a full Levantine breakfast spread.

Can I adjust the chunkiness?

Absolutely. Mash more or fewer chickpeas to achieve your desired texture.

What can I use instead of pine nuts?

Slivered almonds make an excellent alternative and toast beautifully.

Is this recipe vegan?

Yes, musabaha is naturally vegan.

Does tahini brand matter?

Good-quality tahini improves the flavor significantly. Choose a smooth, well-blended tahini made from toasted sesame seeds.

Conclusion

Musabaha is a warm, comforting, and nourishing dish rooted in Levantine culinary tradition. Simple ingredients come together to create a rich, creamy, and vibrant bowl that’s satisfying any time of day. Whether you prepare it chunky or lightly mashed, enjoy it with warm bread or a spread of fresh vegetables, this classic recipe brings both warmth and tradition to your table.