📝 About This Recipe
Msabaha is the soul-warming, rustic cousin of hummus, celebrated across the Levant for its chunky, meltingly tender texture and vibrant lemon-tahini sauce. Unlike smooth hummus, this dish features whole, buttery chickpeas bathed in a zesty, garlic-infused 'tatbeela' that creates a beautiful interplay of creaminess and bite. It is a quintessential Levantine breakfast or brunch staple that embodies the comfort of home cooking and the richness of ancient culinary traditions.
🥗 Ingredients
The Chickpeas
- 2 cups Dried chickpeas (soaked overnight with 1 tsp baking soda)
- 1/2 teaspoon Baking soda (added to the boiling water)
- 8 cups Water (for boiling)
- 1 teaspoon Sea salt (to taste)
The Tahini Base
- 3/4 cup High-quality tahini (preferably Lebanese or Palestinian brands)
- 1/2 cup Fresh lemon juice (adjust to desired tanginess)
- 3 cloves Garlic (crushed into a fine paste)
- 1/2 cup Chickpea cooking liquid (warm from the pot)
- 1 teaspoon Cumin (ground)
The Tatbeela (Chili-Lemon Topping)
- 2 Green chili peppers (finely minced)
- 1 clove Garlic (minced)
- 2 tablespoons Lemon juice
- 1 tablespoon Extra virgin olive oil
Garnish & Finishing
- 1/4 cup Extra virgin olive oil (the best quality you have)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Paprika or Aleppo pepper (for dusting)
- 2 tablespoons Toasted pine nuts (optional but recommended)
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly under cold running water to remove any excess baking soda.
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2
Place the chickpeas in a large heavy-bottomed pot and cover with 8 cups of fresh water. Bring to a boil over high heat.
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3
Skim off any foam that rises to the surface. Add 1/2 teaspoon of baking soda to the boiling water; this helps break down the pectin and ensures a buttery texture.
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4
Reduce heat to medium-low, cover partially, and simmer for 1.5 to 2 hours. The chickpeas are ready when they are so soft they can be easily crushed between two fingers with no resistance.
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5
While the chickpeas cook, prepare the Tatbeela by mixing minced green chili, one minced garlic clove, 2 tablespoons of lemon juice, and a pinch of salt. Set aside to marinate.
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6
Once the chickpeas are done, add salt to the pot and let them sit in their liquid for 5 minutes. Do not drain them yet.
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7
In a large mixing bowl, whisk together the tahini, crushed garlic, 1/2 cup lemon juice, and ground cumin. The mixture will thicken and become pale.
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8
Slowly whisk in 1/2 cup of the hot chickpea cooking liquid into the tahini mixture until you achieve a smooth, pourable consistency similar to heavy cream.
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9
Using a slotted spoon, transfer about 3 cups of the hot, whole chickpeas directly into the tahini bowl. Reserve the remaining chickpeas for another use or for extra garnish.
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10
Gently fold the chickpeas into the tahini sauce. Some chickpeas will naturally break, which is perfect as it thickens the sauce.
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11
Taste and adjust for salt or lemon. The Msabaha should be warm, zesty, and creamy.
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12
Transfer the mixture to a shallow serving bowl. Use the back of a spoon to create a slight well in the center.
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13
Drizzle the Tatbeela (chili-lemon mix) over the center. Generously pour the extra virgin olive oil over the entire dish.
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14
Garnish with chopped parsley, a sprinkle of paprika or Aleppo pepper, and toasted pine nuts if using.
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15
Serve immediately while the chickpeas are still warm, accompanied by fresh pita bread.
💡 Chef's Tips
Always use dried chickpeas rather than canned for the most authentic texture; the cooking liquid from dried chickpeas is essential for the sauce. Don't be afraid to overcook the chickpeas slightly; they should be 'meltingly' soft for the best mouthfeel. If the sauce thickens too much as it sits, simply stir in another tablespoon of the warm cooking water. Use a high-quality, nutty tahini that pours easily; if your tahini is bitter, it will overwhelm the dish. For a smoother 'semi-hummus' style, you can lightly mash about 20% of the chickpeas before mixing them into the sauce.
🍽️ Serving Suggestions
Warm, fluffy pita bread or Ka’ak (Middle Eastern sesame bread) for dipping. A side plate of fresh vegetables: scallions, radishes, sliced tomatoes, and crunchy cucumbers. Assorted pickles (Turnips or Persian cucumbers) and salty olives to cut through the richness. Hot mint tea or a cold glass of Ayran (yogurt drink) to balance the garlic and lemon. A side of fresh mint leaves and raw white onion wedges, which are traditional palate cleansers for this dish.