Musabaha: Creamy Chickpea Dip with Pine Nut Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
