Levantine · Breakfast
Tender warm chickpeas in loose lemony tahini sauce.
Photo by Itzuvit · CC BY-SA 3.0
Musabaha shares hummus’s ingredients but not its texture. Chickpeas remain whole or lightly crushed in a loose tahini sauce and are served warm, often for breakfast.
Technique notes
Levantine kitchen
Levantine musabaha serves warm chickpeas in a loose tahini-lemon sauce with garlic, cumin and olive oil.
Simmer chickpeas with their liquid for 10 minutes until very tender.
Whisk tahini, lemon, garlic and salt; add cold water by tablespoons until loose and pale.
Add warm chickpeas and ½ cup hot liquid to tahini. Crush a few beans and fold until creamy but chunky.
Spoon into bowls and top with cumin, olive oil, parsley and paprika.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Musabaha shares hummus’s ingredients but not its texture. Chickpeas remain whole or lightly crushed in a loose tahini sauce and are served warm, often for breakfast.
Refrigerate for up to 3 days; loosen with warm water before gently reheating.
Serve immediately with warm pita, tomatoes, pickles and raw onion.
