Easy Creamy Lebanese Musabaha (Warm Chickpea Breakfast)! Get ready to spice up your mornings and make your taste buds do the happy dance with this comforting dish.

Indulge in the delightful flavors of this delicious and comforting Lebanese Musabaha recipe, a warm chickpea breakfast that is sure to satisfy and leave you feeling energized. Creamy and rich, this dish is packed with wholesome ingredients that will nourish your body and soul. Reminiscent of a cozy bowl of hummus, this easy-to-make breakfast is a perfect way to kick-start your morning on a high note.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We were so excited creating this flavorful and effortless breakfast. We are a chickpea-loving family, and this comforting dish hits the stop. We paired it with warm pita and refreshing, crisp veggies – YUM!

If you love savory breakfast, this is a game-changer that you absolutely must try for yourself – your taste buds will thank you! Bring a touch of Lebanon to your breakfast table in the most delightful way.

Tips for Success:

• Flavor Profile: This is an oil free version of a traditional Lebanese breakfast, Musabaha, also very similar to Balila, and is very creamy and delicious. Musabaha is traditionally served with a generous portion of olive oil. Our Whole Food Plant Based version does not include olive oil. The chickpeas are both mashed and semi-chunky. It is very similar to a warm hummus. It is typically served for breakfast with fresh veggies or pickled veggies and pita bread. If you are not a fan of hummus (flavor), then consider skipping this recipe.
• Difference between Hummus and Musabaha: Hummus is typically processed into a very smooth, pureed form and is often served at room temperature or refrigerated while Musabaha is chunkier and served warm.
• Cumin: Feel free to add cumin as most Musabaha recipes (not all) include cumin. We did not include cumin in our recipes.
• Optional Toasted Pine Nuts: If including toasted pine nuts, simply place the pine nuts into a dry skillet over medium heat, stirring constantly until fragrant and lighted toasted. Be careful as pine nuts burn easily. Immediate remove from the skillet to cool as they will continue to toast (and possibly burn) if left in the skillet.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container. Reheat leftovers in the microwave or stovetop.

This dish can be frozen.

Pantry Products:

• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Stock pot – to cook the chickpeas

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Easy Creamy Lebanese Musabaha (Warm Chickpea Breakfast)

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Cook Time: 15 Minutes
• Total Time: 20 Minutes
• Yield: 4 Servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

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Description

Indulge in the delightful flavors of this delicious and comforting Lebanese Musabaha recipe, a warm chickpea breakfast that is sure to satisfy and leave you feeling energized.

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Ingredients

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Base Ingredients:

• 2 – [ 15.5 oz. cans ] chickpeas, undrained
• 1 Tablespoon tahini
• 2 Tablespoons lemon juice
• ¼ teaspoon garlic powder
• Pinch to ¼ teaspoon sea salt (+/-) *
• Pinch to ¼ teaspoon cumin (+/-) (optional) * 

Optional Topping Ingredients:

• Red bell peppers, fine dice
• Mini cucumbers, fine dice
• Tomatoes, small chunks (or seeded, fine dice)
• Toasted pine nuts
• Sprinkle paprika

Serving Ideas:

• Torn warm pita

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Instructions

1. If planning to serve with Optional Topping Ingredients, prepare them before beginning the recipe.
2. Place the 2 cans of chickpeas (including liquids from both cans) into a medium-sized stockpot, bring to a boil, then reduce to gentle boil. Gently boil for 10 minutes. Remove from the stove.
3. Then scoop out approximately 1 cup of the cooked chickpeas, set aside.
4. Mash the chickpeas with a potato masher (or fork) in the pot, then add all the remaining Base Ingredients, stir well to combine, then add the 1 cup of cooked chickpeas that was set aside in Step 3, back in. Stir well to combine.
5. Place the warm Musabaha mixture on a plate, then top (if desired) with the Optional Topping Ingredients (either on top or on the side) and serve with warmed pita. Tear the pita and scoop up (using the torn pita as a spoon).

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  2 to 3

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