📝 About This Recipe
Msabaha is the rustic, warm, and incredibly comforting cousin of traditional hummus, celebrated across the Levant for its chunky texture and bold flavors. Unlike smooth hummus, Msabaha features tender, whole chickpeas swimming in a pool of rich tahini sauce laced with lemon, garlic, and a hint of cumin. It is a communal breakfast staple that captures the essence of Middle Eastern hospitality—earthy, nutty, and vibrantly fresh.
🥗 Ingredients
The Chickpeas
- 2 cups Dry Chickpeas (soaked overnight with 1 tsp baking soda)
- 1/2 teaspoon Baking Soda (added to the boiling water to soften skins)
- 8 cups Water (for boiling)
- 1 teaspoon Sea Salt (added only once chickpeas are tender)
The Tahini Base
- 3/4 cup Raw Tahini (high-quality, preferably Lebanese or Palestinian)
- 1/4 cup Lemon Juice (freshly squeezed)
- 3 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1/2 cup Chickpea Cooking Liquid (hot from the pot)
- 1/2 teaspoon Ground Cumin (toasted)
The Shatta (Chili Dressing)
- 2 pieces Green Chilies (finely minced)
- 2 tablespoons Lemon Juice (additional for the dressing)
- 1 clove Garlic (minced)
Garnish and Finishing
- 1/4 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Paprika or Aleppo Pepper (for dusting)
- 2 tablespoons Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Rinse the soaked chickpeas thoroughly under cold water. Place them in a large heavy-bottomed pot and cover with 8 cups of fresh water.
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2
Bring the water to a boil over high heat. Skim off any white foam that rises to the surface with a slotted spoon.
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3
Add 1/2 teaspoon of baking soda to the pot. This helps break down the pectin in the chickpea skins, ensuring a melt-in-your-mouth texture.
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4
Reduce heat to medium-low, cover partially, and simmer for 60-90 minutes. The chickpeas are ready when they are very soft and can be easily mashed between two fingers.
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5
Once tender, add the salt and simmer for another 5 minutes. Do not drain; keep the chickpeas in their hot cooking liquid.
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6
In a medium bowl, prepare the 'Shatta' by mixing the minced green chilies, 2 tablespoons of lemon juice, and one minced garlic clove. Set aside.
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7
In a separate large mixing bowl, combine the raw tahini, crushed garlic, and 1/4 cup of lemon juice. Whisk until it becomes a thick, pale paste.
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8
Slowly whisk 1/2 cup of the hot chickpea cooking liquid into the tahini mixture. It will seize at first but then turn into a smooth, creamy, and slightly runny sauce.
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9
Using a slotted spoon, transfer about 80% of the hot chickpeas into the tahini sauce. Stir gently to combine, allowing some of the chickpeas to naturally break apart.
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10
Add the cumin and a few more tablespoons of the hot cooking water if the mixture looks too thick; it should have the consistency of a chunky porridge.
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11
Pour the mixture into a shallow serving bowl. Top with the remaining whole chickpeas in the center.
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12
Drizzle the green chili Shatta over the top, followed by a generous pour of extra virgin olive oil.
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13
Dust with paprika or Aleppo pepper and scatter the fresh parsley and toasted pine nuts over the surface.
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14
Serve immediately while warm, as the sauce will thicken as it cools.
💡 Chef's Tips
Always use dried chickpeas; canned chickpeas lack the creamy interior and the essential flavorful cooking broth needed for the sauce. Don't be shy with the olive oil—it acts as a flavor carrier and balances the acidity of the lemon. If your tahini is too bitter, add a tiny pinch of sugar to balance the profile. For an extra creamy result, overcook the chickpeas slightly until they are almost falling apart. If you prefer it spicy, leave the seeds in the green chilies when making the Shatta dressing.
🍽️ Serving Suggestions
Warm, fluffy pita bread or Ka'ak for scooping. A side plate of fresh radishes, green onions, and pickled turnips. Fresh mint tea or a strong Arabic coffee to finish the meal. A side of sliced tomatoes and cucumbers seasoned with sumac. Fried eggplant or cauliflower florets make a wonderful hearty accompaniment.