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Musabaha (Creamy Warm Chickpeas with Tahini)

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Musabaha is a warm, chunky Levantine chickpea dish enriched with tahini, lemon juice, and olive oil. Topped with toasted nuts and spiced oil, it’s a comforting, protein-rich, plant-based meal perfect for breakfast or a light lunch.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Levantine
  • Diet: Vegan

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

Instructions

  1. Add the canned chickpeas with their liquid to a small pot and bring to a boil. Simmer for 8–10 minutes until softened.
  2. Using a slotted spoon, transfer the chickpeas to a bowl. Add lemon juice, garlic (if using), tahini, salt, and olive oil. Mix to combine.
  3. Lightly mash some of the chickpeas with a fork, leaving others whole. Add reserved cooking water as needed to adjust consistency.
  4. In a small pan over low-medium heat, warm olive oil and toast the pine nuts or almonds until golden. Remove from heat and stir in Aleppo pepper flakes.
  5. Drizzle the spiced oil over the chickpeas and garnish with chopped parsley.
  6. Serve warm with pita bread or fresh vegetables.

Notes

  • Use good-quality tahini for best flavor.
  • For extra creaminess, stir in a spoonful of yogurt.
  • Add cumin or green chilies for additional spice or depth.
  • Replace pine nuts with almonds if desired.
  • Can be made with home-cooked chickpeas instead of canned.

Nutrition

Find it online: https://savorymomskitchen.com/musabaha-creamy-warm-chickpeas-with-tahini/