Musabaha (Warm Chickpea and Tahini Recipe)
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
Calories: 132kcal
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
Instructions
- 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.
- 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.
- In a small bowl, whisk together the garlic, tahini, lemon juice, oil, cumin, and salt until smooth and creamy.
- Pour the tahini mixture over the warm chickpeas in the pot. Gently stir to combine.
- Transfer to a shallow bowl. Drizzle with more olive oil, sprinkle with parsley and Aleppo pepper (if using). Serve warm. Enjoy!
Video
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
Serving: 1serving | Calories: 132kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
