Creamy Chickpeas Breakfast From Lebanon Called Musabaha

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without the need for fresh garlic.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity and brightness, while vinegar is a cost-effective alternative.

Drain and rinse the chickpeas with water. Transfer them to a medium saucepan filled with fresh water and bring to a soft boil over high heat. Reduce the heat to medium-low and let them simmer for about 15 minutes until tender. Turn off the heat, tilt the saucepan to remove any floating skins. Drain the chickpeas, reserving at least ¼ cup of the cooking water and set aside a spoonful of whole tender chickpeas for garnish.

In a bowl, combine salt, garlic, and lemon juice, mixing until well combined and the salt has dissolved.

Add the chickpeas, cooking water, and tahini, mashing until they reach a semi-chunky consistency (smooth with some texture). Taste and adjust salt and lemon as needed. Finish with a drizzle of extra virgin olive oil, chopped fresh parsley leaves, and a sprinkle of whole cooked chickpeas. Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens