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Home » Vegan Lebanese Recipes

Musabaha

Published: Nov 25, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

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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.

A brown plate of creamed chickpeas topped with chopped parsley
Creamy Lebanese Musabaha

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.

a female hand hold a bread with a some mashed chickpeas

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

chickpeas, tahini, olive oil, lemon, salt and garlic clove in bowls on a white bench

The complete list of ingredients with measurements, can be found in the full recipe card below.

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.

a bowl of creamy chickpeas and a side plate of pickles chili and pink turnip

Janelle's Tips

Musabaha is typically topped with a generous amount of olive oil, but I personally prefer to use just a spoonful. Feel free to adjust the amount to your liking.

Storage

Leftover musabaha can be stored in an airtight container in the fridge for up to 2-3 days. Reheat on the stove as required.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk  on social media.

Recipe

A brown plate of creamed chickpeas topped with chopped parsley

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.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, Breakfast, Side Dish
Cuisine: Lebanese, Levant, Middle Eastern
Diet: Gluten Free, Vegan
Prep Time: 2 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 17 minutes minutes
Servings: 2 servings
Author: Janelle Hama

Ingredients

  • 1 can Chickpeas see note 1
  • 2 cups Fresh water for tenderizing the chickpeas
  • 1 clove Garlic crushed
  • ⅛ cup Tahini
  • ½ small Lemon freshly squeezed
  • ½ teaspoon Salt or to taste
  • ¼ cup Cooking water aquafaba - chickpea water
  • 1 tablespoon Extra virgin olive oil or to taste
  • 1 handful Fresh parsley leaves chopped
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Instructions

  • Drain and rinse the chickpeas with water. Transfer them to a medium saucepan filled with fresh water and bring to a soft boil over high heat. Reduce the heat to medium-low and let them simmer for about 15 minutes until tender. Turn off the heat, tilt the saucepan to remove any floating skins. Drain the chickpeas, reserving at least ¼ cup of the cooking water and set aside a spoonful of whole tender chickpeas for garnish.
    enderized chickpeas in a pot of water with the skins being removed with a fork
  • In a bowl, combine salt, garlic, and lemon juice, mixing until well combined and the salt has dissolved.
    lemon juice, cruched garlic and salt in a glass bowl
  • Add the chickpeas, cooking water, and tahini, mashing until they reach a semi-chunky consistency (smooth with some texture). Taste and adjust salt and lemon as needed. Finish with a drizzle of extra virgin olive oil, chopped fresh parsley leaves, and a sprinkle of whole cooked chickpeas. Serve warm. See serving suggestions below.
    a hand with a fork mashing chickpeas in a lemon tahini sauce

Video


Notes

Note 1 - whilst canned chickpeas are cooked, they tend to be too firm for making musabaha, hence why it is important to simmer them. You can optionally add a pinch of baking soda to the water whilst simmering.
Ingredients can be adjusted to suit your taste.
Some people like to add a bit of yogurt (start with a tablespoon) which is mixed through the warm chickpeas. This can be referred to as laban ma hummus, which means yogurt with chickpeas.
Serving Suggestion 
Usually served at breakfast time with other foods like tomato and onion manakeesh, or warm pita bread (or Lebanese bread) which serves as the perfect scoop for enjoying musabaha. It's traditionally accompanied by a fresh plate of vegetables, including fresh mint, tomato, radish, pickled turnip (known as lifit), olives, pickled green chili, and pickled snake cucumbers.
Other Lebanese recipes similar to this one you might enjoy include this salad with chickpeas .

Nutrition

Calories: 162kcal | Carbohydrates: 6g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 589mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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318 shares

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Comments

    5 from 40 votes (35 ratings without comment)

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    Recipe Rating




  1. Jen

    July 17, 2022 at 4:28 pm

    5 stars
    Chickpeas are a good source of protein, never thought I could enjoy them for breakfast too. Thanks for the delicious recipe

    Reply
  2. Addie

    July 17, 2022 at 1:39 pm

    5 stars
    This was so hearty and flavorful! I love the garlic and tahini flavors in there. I learn so many new recipes from you, thank you

    Reply
  3. Susan

    July 14, 2022 at 12:23 pm

    5 stars
    Thank you for this! I was wondering about the difference with hummus. I used a can of garbanzo beans yesterday and it was delicious.

    Reply
  4. Andre

    July 13, 2022 at 11:03 am

    5 stars
    I'm just now trying out more Lebanese dishes and this dish is another new favorite! So savory and delicious!

    Reply
  5. Gloria

    July 01, 2022 at 11:34 am

    5 stars
    I have not heard of this. I LOVE hummus, so this was a nice change. I just bought a case of chickpeas today....gave this a try.

    Reply

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