Musabaha: Creamy Chickpea Dip with Pine Nut Topping Recipe

Introduction

Musabaha is a delicious Middle Eastern chickpea dish that offers a creamy yet chunky texture with bright, zesty flavors. It’s perfect as a hearty breakfast or a satisfying snack, combining tahini, lemon, and warming spices for a simple but flavorful treat.

Ingredients

• 1 can Chickpeas (19oz / 540 grams)
• 2-3 tbsp Lemon juice (30-45 ml)
• 1-2 Garlic cloves, minced (optional)
• 2 tbsp Tahini (30 ml)
• 2 tbsp Extra virgin olive oil (30 ml)
• ¼ cup Chickpea cooking water (60 ml)
• Salt and kosher salt to taste
• 2 tbsp Olive oil (30 ml)
• 2 tbsp Pine nuts (16 grams; slivered almonds can be used instead)
• 1-2 tsp Aleppo pepper flakes (2-3 grams; adjust to taste)
• Fresh chopped parsley for garnish

Instructions

1. Step 1: In a small pot over medium-high heat, add the canned chickpeas along with their liquid. Bring to a boil and cook until the chickpeas soften, about 8-10 minutes.
2. Step 2: Using a slotted spoon, transfer the warm chickpeas to a serving bowl. Add lemon juice, minced garlic if using, tahini, a generous pinch of salt, freshly cracked pepper, and a drizzle of extra virgin olive oil. Stir well to combine.
3. Step 3: Mash some of the chickpeas with the back of a fork, keeping some whole for texture. Add a splash of the reserved cooking water to loosen the mixture. Taste and adjust seasoning as needed.
4. Step 4: Heat olive oil in a small frying pan over low-medium heat. Add pine nuts and fry until they start to brown lightly, about 1-2 minutes. Remove from heat and stir in Aleppo pepper flakes, swirling the pan to mix evenly.
5. Step 5: Pour the warm pine nut and oil mixture over the chickpeas. Garnish with fresh chopped parsley and serve immediately.

Tips & Variations

• For a smoother texture, mash the chickpeas more thoroughly, but keeping some whole adds a pleasant contrast.
• Use slivered almonds as a substitute for pine nuts if unavailable; they provide a similar nutty flavor and crunch.
• Adjust Aleppo pepper flakes according to your heat preference, or substitute with smoked paprika for a different flavor profile.

Storage

Store Musabaha in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring occasionally. The dish can be enjoyed warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but soak and cook dried chickpeas until soft before using. Reserve some cooking water to help achieve the desired consistency in the dish.

Is Musabaha served hot or cold?

Musabaha is typically served warm, but it can also be enjoyed at room temperature depending on your preference.

Musabaha: Creamy Chickpea Dip with Pine Nut Topping Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

Musabaha is a Middle Eastern warm chickpea dish characterized by its creamy texture combined with chunky chickpeas, seasoned with lemon juice, tahini, garlic, and topped with toasted pine nuts infused with Aleppo pepper flakes. It’s a vibrant, comforting recipe perfect as a hearty snack or appetizer.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas Base

• 1 can Chickpeas (19oz / 540 grams)
• 2–3 tbsp Lemon juice (30–45 ml)
• 1–2 Garlic cloves (minced, optional)
• 2 tbsp Tahini (30 ml)
• 2 tbsp Extra virgin olive oil (30 ml)
• ¼ cup Chickpea cooking water (60 ml)
• Salt and kosher salt to taste

Topping

• 2 tbsp Olive oil (30 ml)
• 2 tbsp Pine nuts (16 grams, can substitute with slivered almonds)
• 1–2 tsp Aleppo pepper flakes (2–3 grams, adjust to taste)
• Fresh chopped parsley for garnish

Instructions

1. Boil Chickpeas: In a small pot over medium-high heat, add the canned chickpeas along with their liquid. Bring to a boil and cook for 8-10 minutes until the chickpeas soften and warm through.
2. Dress the Chickpeas: Using a slotted spoon, transfer the warmed chickpeas to a serving bowl. Add lemon juice, minced garlic if using, tahini, a generous pinch of salt, freshly cracked black pepper, and a drizzle of extra virgin olive oil. Stir well to combine all flavors evenly.
3. Mash the Chickpeas: Use the back of a fork to gently mash some of the chickpeas, leaving others whole for texture. Pour in a splash of the reserved chickpea cooking water to loosen the mixture, aiming for a chunky yet creamy consistency. Taste and adjust seasoning as needed.
4. Prepare the Topping: In a small frying pan over low-medium heat, add olive oil and pine nuts. Toast the pine nuts for 1-2 minutes until they turn light golden brown, stirring occasionally to prevent burning. Remove from heat and immediately sprinkle in Aleppo pepper flakes, swirling the pan to evenly blend the flavors into the oil.
5. Garnish and Serve: Pour the warm pine nut and Aleppo pepper infused oil over the prepared chickpeas. Garnish with fresh chopped parsley for a pop of color and freshness. Serve warm and enjoy your musabaha.

Notes

• You can substitute pine nuts with slivered almonds if desired.
• The garlic is optional and can be adjusted or omitted to suit preferences.
• Aleppo pepper flakes add mild heat and smokiness; adjust quantity based on tolerance for spice.
• Use kosher salt for seasoning but adjust saltiness according to taste.
• Serve musabaha as a warm appetizer or snack with pita bread or fresh vegetables.
• Leftovers can be stored refrigerated for up to 3 days; reheat gently before serving.

Keywords: Musabaha, chickpeas, Middle Eastern recipe, tahini, pine nuts, Aleppo pepper, appetizer, warm chickpeas