📝 About This Recipe
Msabbaha, which translates to 'swimming' in Arabic, is a rustic Levantine masterpiece where tender, buttery chickpeas 'swim' in a rich tahini sauce laced with lemon and garlic. Unlike the silky-smooth hummus most are used to, Msabbaha celebrates texture, offering a warm, hearty, and deeply comforting experience found in the bustling breakfast spots of Jerusalem and Beirut. It is a vibrant, protein-packed dish that balances the earthiness of legumes with the bright zing of a spicy green chili shatta.
🥗 Ingredients
The Chickpeas
- 2 cups Dry Chickpeas (soaked overnight with a pinch of baking soda)
- 1/2 teaspoon Baking Soda (added to the boiling water to soften skins)
- 8 cups Water (for boiling)
- 1 teaspoon Kosher Salt (to taste)
The Tahini Base
- 1 cup Premium Tahini Paste (stirred well to incorporate oils)
- 1/2 cup Fresh Lemon Juice (about 2-3 large lemons)
- 3 cloves Garlic (turned into a fine paste with a pinch of salt)
- 1 teaspoon Cumin (ground)
- 1/2 cup Warm Chickpea Cooking Liquid (reserved from the pot)
The Spicy Chili Topping (Shatta)
- 2 pieces Green Serrano or Jalapeño Peppers (finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lemon Juice
Garnish
- 1 teaspoon Paprika or Aleppo Pepper (for dusting)
- 2 tablespoons Toasted Pine Nuts (optional but recommended)
- 1/4 cup Whole Chickpeas (reserved from the batch)
👨🍳 Instructions
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1
Drain and rinse the pre-soaked chickpeas. Place them in a large heavy-bottomed pot and cover with 8 cups of fresh water.
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2
Add 1/2 teaspoon of baking soda to the water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam or loose skins that rise to the surface.
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3
Simmer the chickpeas for 1.5 to 2 hours, or until they are incredibly soft and can be easily mashed between two fingers. They should be softer than what you'd use for a salad.
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4
Once cooked, add salt to the pot and let them sit for 5 minutes. Reserve 1 cup of the hot starchy cooking liquid, then drain the rest (but keep the chickpeas warm in the pot).
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5
In a medium mixing bowl, prepare the tahini sauce by whisking together the tahini paste, lemon juice, crushed garlic, and ground cumin.
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6
Slowly whisk in 1/2 cup of the warm chickpea cooking liquid into the tahini mixture. It will seize up at first, but keep whisking until it becomes a smooth, pale, and pourable cream.
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7
In a separate small bowl, make the chili shatta by mixing the minced peppers, chopped parsley, 1 tablespoon of lemon juice, and a pinch of salt.
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8
Take about 2 cups of the warm, cooked chickpeas and place them in a bowl. Use a fork or potato masher to roughly crush about 1/3 of them, leaving the rest whole.
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9
Pour the prepared tahini sauce over the warm chickpeas. Stir gently to combine. The heat from the chickpeas will help the flavors meld into a thick, chunky porridge-like consistency.
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10
Taste and adjust for salt or lemon. Msabbaha should be bright and tangier than standard hummus.
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11
Transfer the mixture to a shallow serving bowl. Create a small well in the center using the back of a spoon.
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12
Spoon the green chili shatta into the center. Scatter the reserved whole chickpeas and toasted pine nuts over the top.
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13
Generously drizzle with extra virgin olive oil and dust with a sprinkle of paprika or Aleppo pepper for a pop of color.
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14
Serve immediately while still warm, accompanied by fresh pita bread.
💡 Chef's Tips
Always use dried chickpeas rather than canned for the best texture; the starchy cooking liquid is key to the sauce's silkiness. Don't be afraid to overcook the chickpeas slightly; they should be 'melt-in-your-mouth' tender for an authentic Msabbaha. Use the highest quality tahini you can find (ideally Lebanese or Palestinian) as it is the primary flavor profile. If the mixture feels too thick, add a tablespoon more of the warm cooking water until it reaches a chunky, flowy consistency. Serve it warm! Msabbaha loses its magical texture once it cools completely and the tahini firms up.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or Ka’ak (Middle Eastern sesame bread) for dipping. Pair with a side of fresh radishes, green onions, and pickled wild cucumbers (kabees). Include a side of fresh mint leaves and sliced tomatoes to cut through the richness of the tahini. Accompany with a hot cup of black tea with mint for a traditional Levantine breakfast experience. Add a side of hard-boiled eggs dusted with cumin for extra protein.