Musabaha (Creamy Warm Chickpeas with Tahini)
Musabaha is a popular Levantine breakfast dish of creamy warm chickpeas with tahini. It’s an affordable, comforting and hearty dish that will start your day off just right. My version is drizzled with a spiced Aleppo pepper oil and toasted pine nuts.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can Chickpeas (- 19oz/540grams)
- 2-3 tbsp Lemon juice (- 30-45 ml)
- 1-2 Garlic cloves (- minced (Optional))
- 2 tbsp Tahini (- 30ml)
- 2 tbsp Extra virgin olive oil (- 30ml)
- ¼ cup Chickpea cooking water (- 60ml)
- Salt and kosher salt to taste
- 2 tbsp Olive oil (- 30ml)
- 2 tbsp Pine nuts (- 16 grams. You can use slivered almonds instead)
- 1-2 tsp Aleppo pepper flakes (- 2-3 grams. Use more or less depending on taste)
- Fresh chopped parsley
Instructions
- 1
Boil chickpeas. To a small pot set on medium-high heat, add the canned chickpeas with their water. Boil until the chickpeas soften, about 8-10 minutes.
- 2
Dress. Using a slotted spoon, transfer the warmed chickpeas to a serving bowl. Add the lemon juice, minced garlic (if using), tahini, a big pinch of salt, fresh cracked pepper and a drizzle of olive oil. Stir to combine.
- 3
Mash. Using the back of a fork, mash some of the chickpeas. Add a splash of the cooking water to help loosen up the chickpeas. The final product should be chunky with some whole chickpeas still present. Taste and adjust the seasoning.
- 4
Prepare topping. In a small frying pan, add olive oil and pine nuts. Fry on low-medium heat until the pine nuts begin to brown lightly, about 1-2 minutes, then remove from heat. Add the Aleppo pepper flakes and swirl the pan to combine.
- 5
Garnish. Quickly pour the warm oil and pine nut mixture over the chickpeas. Garnish with fresh parsley and enjoy.