📝 About This Recipe
Musabbahet el Hummus, often simply called Musabbaha, is a soul-warming Lebanese breakfast staple that celebrates the humble chickpea in its most glorious form. Unlike the smooth, cold hummus dip, this dish features tender, whole chickpeas swimming in a rich, creamy tahini sauce infused with bright lemon and pungent garlic. It is a rustic, comforting meal traditionally served warm, meant to be scooped up with fresh pita bread in a communal setting.
🥗 Ingredients
The Chickpeas
- 2 cups Dried Chickpeas (soaked overnight in plenty of water)
- 1/2 teaspoon Baking Soda (added to the soaking water)
- 6-8 cups Water (for boiling)
- 1 teaspoon Salt (to be added once chickpeas are soft)
The Tahini Sauce
- 3/4 cup Tahini (high-quality Lebanese or Ethiopian tahini)
- 1/2 cup Fresh Lemon Juice (adjust to taste)
- 3-4 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1 teaspoon Ground Cumin (plus extra for garnish)
- 1/2 cup Chickpea Cooking Liquid (hot, reserved from the pot)
For Garnish and Serving
- 3-4 tablespoons Extra Virgin Olive Oil (the best quality you have)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (lightly toasted in olive oil)
- 1/2 teaspoon Aleppo Pepper (or paprika for a mild heat)
- 4 loaves Pita Bread (warm and fresh)
👨🍳 Instructions
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1
After soaking the chickpeas overnight with baking soda, drain and rinse them thoroughly under cold running water.
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2
Place the chickpeas in a large pot and cover with fresh water by at least 3 inches. Bring to a boil over high heat.
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3
Once boiling, skim off any white foam that rises to the surface. Reduce heat to medium-low, cover partially, and simmer for 60-90 minutes until the chickpeas are very tender and can be easily mashed between two fingers.
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4
While the chickpeas cook, prepare the garlic paste by crushing the cloves with a mortar and pestle along with a pinch of salt until smooth.
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5
In a medium mixing bowl, whisk together the tahini, lemon juice, garlic paste, and ground cumin. The mixture may seize and become thick; this is normal.
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6
When the chickpeas are finished cooking, add salt to the pot and stir. Carefully ladle out about 1/2 cup of the hot cooking liquid (aquafaba) and slowly whisk it into the tahini mixture until it becomes a smooth, pourable cream.
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7
Drain the chickpeas, reserving a few tablespoons of the cooking liquid just in case. Keep the chickpeas hot.
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8
In a large shallow bowl, combine the hot chickpeas with the tahini sauce. Use a heavy spoon to gently stir, slightly bruising some of the chickpeas to release their starch into the sauce for extra creaminess.
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9
Taste and adjust the seasoning, adding more lemon juice or salt if needed. The consistency should be thick but saucy, not dry.
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10
Transfer the mixture to a serving platter or individual shallow bowls. Use the back of a spoon to create a slight well in the center.
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11
Drizzle generously with extra virgin olive oil and sprinkle with Aleppo pepper, additional cumin, and finely chopped parsley.
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12
Top with the toasted pine nuts and serve immediately while steaming hot with warm pita bread.
💡 Chef's Tips
Always use dried chickpeas for the best texture; canned ones lack the necessary starch and creaminess for an authentic Musabbaha. Don't discard all the chickpea water! That liquid is liquid gold and contains the starch needed to emulsify the tahini sauce. If the sauce seems too thick, add a tablespoon of hot water at a time until it reaches a silky consistency. For a bit of texture, you can roughly mash 10% of the chickpeas before mixing them into the sauce. Quality matters—use a nutty, pourable tahini and a peppery extra virgin olive oil for the best flavor profile.
🍽️ Serving Suggestions
Serve with a side plate of fresh mint leaves, sliced radishes, and green onions for a refreshing crunch. Pair with a bowl of Lebanese mixed olives and pickled wild cucumbers (kabees). Enjoy with a hot cup of black tea infused with fresh mint or sage. Add a side of sliced tomatoes and cucumbers drizzled with lemon and dried mint. For a truly decadent breakfast, serve alongside soft-boiled eggs or a plate of labneh.