Easy Creamy Lebanese Musabaha (Chickpeas Breakfast)

Lebanese Musabaha is a dish of warm chickpeas mixed with creamy tahini, lemon, and garlic, topped with olive oil. It's typically enjoyed at breakfast time, served alongside fresh and pickled vegetables and pita bread.

What is Musabaha?

Musabaha is an ancient Middle Eastern dish made of creamy chickpeas that have been left semi-chunky and mixed with tahini sauce, resembling its more famous cousin, hummus.

The main difference between musabaha and hummus lies in their texture and taste. Musabaha has a chunkier texture and a slightly sweeter taste because the chickpeas are not completely blended.

Classic hummus, on the other hand, is a smooth, pureed creamy dip. While their ingredients are very similar, the variation comes from geographical location (which can differ between Middle Eastern / Levant countries) and personal preference, with some adding a hint of spice to customize the flavor.

Typically served during breakfast, this popular Levantine dish can be adapted to suit individual tastes and is sometimes referred to as hummus musabaha or Middle Eastern chickpea breakfast dish. It's also considered a variant of balila, another "rustic cousin" recipe in the same family.

Musabaha in English

The word "musabaha" or "msabha" translates from Arabic to English as "swimming". It is pronounced as "mmsab·ha". Pronunciation may vary between regions.

Musabaha is the Arabic name of this dish, referring to the chickpeas swimming in a pool of juices.

Ingredients Highlight

The ingredients in musabaha are similar to those in classic hummus - chickpeas, lemon juice, tahini (sesame paste), garlic, salt, and good quality extra virgin olive oil.

However, it's the preparation method and quantities that sets musabaha apart, lending it a unique flavor.

Freshness is key in this dish, particularly with the lemon juice and garlic (I always avoid store bought lemon juice and crushed or dry garlic), ensuring the best possible flavors.

About the Chickpeas

I'm a big advocate for using dried chickpeas in this recipe because they consistently yield the best results. Dried chickpeas have a subtle sweet earthiness that's more pronounced compared to canned chickpeas.

While it does require a few extra steps, it's definitely worth it if you have the time. However, in the recipe below, I'll be using canned chickpeas since I understand we're all pressed for time.

But here's a rundown of how to make musabaha with dried chickpeas:

Start by sorting through the chickpeas to remove any bad beans, then give them a thorough rinse. Next, soak them overnight in fresh cold water, using a ratio of 1 cup of chickpeas to 5 cups of water.

The next day, transfer the chickpeas and their soaking water to a pot. Bring to a gentle boil over high heat, then reduce the heat to medium and simmer with the lid partially open for about 50 minutes, or until the chickpeas are tender and almost falling apart.

Remember to skim off any froth that forms during cooking. If needed, continue cooking the chickpeas until they reach the desired tenderness, ensuring that the pot always has enough water.

Once the chickpeas are tender, discard any loose skins before using them in this recipe. Since this musabaha recipe requires the use of aquafaba (chickpea cooking liquid), be sure to save some of it for later use.