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Musabaha (Warm Chickpea and Tahini Dish)

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Musabaha is a warm Middle Eastern chickpea dish made by gently heating chickpeas and partially mashing them with tahini, lemon juice, garlic, and cumin until creamy but still textured. Unlike hummus, it is not fully blended and is meant to be served warm, finished with olive oil, herbs, and Aleppo pepper. It is often scooped with pita or flatbread, giving it a dip-like feel.

A bowl of musabaha-style chickpea salad with herbs, spices, and olive oil, served on a speckled plate.
Musabaha is a warm, creamy chickpea dish finished with tahini, olive oil, and spices.
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A Note From Kristen

I make musabaha whenever I want something nourishing and full of flavor without feeling heavy. The warm, creamy chickpeas and tahini make it especially satisfying on cooler days, and I love how adaptable it is. It pairs well with a wide range of dishes and can be finished with herbs, nuts, or whatever I have on hand. It has become a reliable, repeat recipe in my kitchen. I hope you love it too!
~Kristen

A bowl of musabaha chickpea salad garnished with herbs and spices, served with a piece of flatbread on the side.

What is Musabaha?

Sometimes spelled msabaha, msabbaha, or masabacha, musabaha is a traditional Arabic chickpea dish from the Levant region, including Lebanon, Syria, Jordan, and Palestine. It is made with warm chickpeas and tahini that are lightly mashed rather than fully blended, resulting in a rustic, comforting dish that is often scooped with bread and served as part of a mezze spread.

What’s the Difference Between Musabaha and Hummus?

Like the classic hummus, musabaha is made from chickpeas. However, while hummus is smooth and blended, musabaha retains the intactness of the chickpeas, making each bite a bit more textured, hearty, and satisfying.

Bowl of creamy musabaha chickpea salad garnished with herbs and spices, served with flatbread on the side and a spoon in the bowl.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Canned Chickpeas: Act as the hearty base of musabaha, providing the dish its signature chunkiness and texture. Whole chickpeas are also full of plant-based protein, making this dip both filling and nutritious. You can also use cooked chickpeas from dried ones if you prefer a more traditional, from-scratch approach.
  • Garlic Cloves: Add a sharp, savory bite to balance the richness of the tahini. 
  • Tahini: Imparts richness and a mild, nutty flavor while binding the ingredients together. 
  • Lemon Juice: Provides tanginess and acidity that cuts through the taste and heaviness of tahini. You can use either fresh or bottled lemon juice when making this recipe.
  • Ground Cumin: Gives a warm, earthy note that enhances the dish’s depth and flavor.
  • Salt: Keeps the dip from tasting flat. 
  • Extra Virgin Olive Oil: Adds a luxurious mouthfeel that makes the spread more enjoyable. 
  • Parsley: Gives the musabaha a pop of color and mild, herbal notes. 
  • Aleppo Pepper or Paprika: Optional; imparts color and a touch of smokiness. 
A close-up of a speckled bowl filled with creamy musabaha, a chickpea stew garnished with herbs and spices, on a light surface.

How to Make Musabaha (Warm Chickpea Dip)

01

SIMMER

Add the chickpeas and ¼ cup aquafaba to a small saucepan. Heat over medium for 3–5 minutes, just until warmed through and tender, not mushy.

A saucepan containing cooked chickpeas with some liquid at the bottom, placed on a light-colored surface, perfect for making musabaha.

02

MASH

Remove from heat, then use a fork or potato masher to lightly mash about half of the chickpeas, leaving the rest whole for texture.

A potato masher mashing chickpeas in a silver saucepan for musabaha. Some chickpeas are whole while others are partially mashed.

03

WHISK

In a small bowl, whisk the garlic, tahini, lemon juice, cumin, salt, and olive oil until smooth and creamy.

A metal fork rests in a white bowl containing a thick, light brown musabaha mixture on a textured beige surface.

04

MIX

Pour the tahini mixture over the warm chickpeas and gently stir to combine.

A wooden spoon stirs musabaha, blending chickpeas and tahini smoothly in a metal bowl.

05

SERVE

Spoon into a shallow bowl, drizzle with olive oil, add parsley and Aleppo pepper if using, and serve warm. Enjoy!

A bowl of chunky musabaha chickpea salad garnished with herbs and spices, served with a spoon and two pieces of flatbread on the side.

Serving Ideas

A bowl of creamy musabaha chickpea stew garnished with herbs and spices, served with a piece of flatbread and a spoon.

Kristen’s Top Tips

  • To make musabaha from scratch, use 1 ½ cups cooked dried chickpeas instead of canned.
  • If the mixture seizes up or thickens too much, stir in a spoonful of warm chickpea liquid or olive oil to thin it out.
  • Serve musabaha warm to enhance the flavors and give it a stew-like feel. 
  • Use good quality tahini for the best results. Look for one that’s made from 100% sesame seeds and is not bitter. 
  • Let the musabaha rest for a few minutes before serving to allow the flavors to meld and the chickpeas to absorb all the flavors. 
A piece of flatbread with a serving of creamy musabaha dip on it, next to a bowl containing more musabaha and another piece of flatbread on a beige surface.

More Delicious Chickpea Recipes

A bowl of musabaha-style chickpea salad with herbs, spices, and olive oil, served on a speckled plate.

Musabaha (Warm Chickpea and Tahini Recipe)

Author: Kristen Wood
132kcal
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Prep 5 minutes
Cook 5 minutes
Total 10 minutes
This warm musabaha is made with chickpeas, tahini, lemon juice, garlic, and cumin, lightly mashed for a creamy yet rustic texture. Served warm and finished with olive oil, parsley, and optional Aleppo pepper or paprika.
Servings 4 servings
Course Appetizer
Cuisine Middle Eastern
Diet Gluten Free, Vegan, Vegetarian

Ingredients

  • 1 15-ounce can chickpeas drained (reserve ¼ cup liquid)
  • 1 garlic clove crushed
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice fresh or bottled
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • ¼ teaspoon ground cumin
  • pinch salt to taste
  • parsley fresh or dried, for garnish
  • Aleppo pepper or paprika; for garnish, optional

Method

  1. In a small saucepan, add the chickpeas with ¼ cup of their can liquid (aquafaba). Simmer over medium heat for about 3–5 minutes until warm and soft but not mushy.
    A saucepan containing cooked chickpeas with some liquid at the bottom, placed on a light-colored surface, perfect for making musabaha.
  2. Remove from heat. Use a potato masher or fork to roughly mash half of the chickpeas in the pot, leaving the rest whole for texture.
    A potato masher mashing chickpeas in a silver saucepan for musabaha. Some chickpeas are whole while others are partially mashed.
  3. In a small bowl, whisk together the garlic, tahini, lemon juice, oil, cumin, and salt until smooth and creamy.
    A metal fork rests in a white bowl containing a thick, light brown musabaha mixture on a textured beige surface.
  4. Pour the tahini mixture over the warm chickpeas in the pot. Gently stir to combine.
    A wooden spoon stirs musabaha, blending chickpeas and tahini smoothly in a metal bowl.
  5. Transfer to a shallow bowl. Drizzle with more olive oil, sprinkle with parsley and Aleppo pepper (if using). Serve warm. Enjoy!
    A shallow bowl of musabaha, featuring chickpeas in a creamy sauce, garnished with herbs and red pepper flakes, rests on a striped cloth.
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Notes

To make it from scratch, use 1 ½ cups cooked dried chickpeas instead of canned.
Storage and Reheating
Keep leftovers in an airtight container and then keep them in the refrigerator for up to 3 days. 
Reheat the musabaha on the stovetop or in the microwave. Add enough water or aquafaba to thin it if it’s too thick. You can also add lemon juice, oil, or salt if needed.

Nutrition

Serving1servingCalories132kcalCarbohydrates3gProtein2gFat13gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat7gSodium5mgPotassium65mgFiber1gSugar0.2gVitamin A10IUVitamin C4mgCalcium19mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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