Musabaha

Musabaha is a traditional Middle Eastern breakfast dish made with warm chickpeas swimming in creamy sour and pungent dressing, then finished with a generous drizzle of olive oil.

All across Lebanon there are boutique food shops specialising in different dishes of chickpeas and fava beans which are commonly served during breakfast. Such as classic hummus and warm ful mudames.

This is a Lebanese musabaha recipe, and I think you're going to love how a simple method of preparation using a little amount of ingredients can transform into a very tasty dish.

So ready your side of chopped veggies and warm pita bread, so you can start scooping! This is how we usually eat it.

What is Musabaha?

Musabaha is an ancient Middle Eastern dish made from tender chickpeas that are left semi-chunky and mixed with creamy 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 flavor as the chickpeas are not completely blended, (chickpeas are naturally mildly sweet).

In contrast, classic hummus is a smooth, pureed dip. While their ingredients are quite similar, variations can arise from geographical location (which can differ between Middle Eastern and Levantine countries) and personal preferences, with some people adding a hint of spice to customize the flavor.  

Typically served at breakfast, this popular Levantine dish can be adapted to suit individual tastes. It is sometimes referred to as hummus musabaha or a Middle Eastern chickpea breakfast dish.

Musabaha is also considered a variant of balilah, another rustic recipe in the same family. You can serve me any of these chickpea breakfast dishes, and I’ll be in heaven!

Musabaha in English

The word "musabaha" or "msabha" translates from Arabic to English as "swimming." It is pronounced as "muh-sah-ba." Pronunciation may vary by region.

Musabaha is the Arabic name for a dish featuring chickpeas that appear to be swimming in a flavorful pool of juices.

It is important to note that in some cases, this dish is referred to as "musabacha." However, this word is not of Middle Eastern origin, as the phonetic sound "ch" does not exist in Arabic.

Key Ingredients

Lebanese musabaha features many of the same ingredients as classic hummus, including chickpeas, lemon juice, tahini (sesame paste), garlic, salt, and high-quality extra virgin olive oil.

Freshness is essential in this dish, especially with lemon juice and garlic. I always recommend steering clear of store-bought lemon juice and pre-crushed or dried garlic to achieve the best possible flavors.

About the Chickpeas

I strongly advocate for using dried chickpeas in this recipe, as they consistently produce the best results. Dried chickpeas boast a subtly sweet and earthy flavor that is more pronounced than that of canned chickpeas.

Although preparing dried chickpeas involves a few extra steps, the outcome is undoubtedly worth the effort if you have the time. However, for convenience's sake, the below recipe card will employ canned chickpeas, recognizing that many of us lead busy lives.

For those who wish to make musabaha with dried chickpeas, here’s a step-by-step guide:  

1. Prepare the Chickpeas: Start by sorting through the dried chickpeas to remove any debris or damaged beans, then rinse them thoroughly under cold water.  

2. Soak: Soak the chickpeas overnight in fresh cold water, using a ratio of 1 cup of chickpeas to 5 cups of water.  

3. Cook: The next day, transfer the soaked chickpeas, along with their soaking water, to a pot. Bring the mixture to a gentle boil over high heat, then reduce the heat to medium. Allow the chickpeas to simmer with the lid partially open for about 50 minutes or until they become tender and nearly falling apart. Make sure to skim off any froth that forms during cooking. If necessary, continue cooking the chickpeas until they reach your desired tenderness, ensuring that the pot maintains enough water throughout the process.  

4. Finishing Touches: Once the chickpeas are tender, discard any loose skins before incorporating them into your recipe. Since this musabaha recipe requires aquafaba (the cooking liquid of the chickpeas), be sure to save some of it for later use.