How about some hummus, but only better? Everyone’s favorite dip just got a makeover and the results are a quick and hearty Musabaha: it’s even better than the classic hummus. HEY! Classic creamy hummus folks, are you ready for some texture with some secert sauce?
So, What is Musabaha Exactly?
Musabaha is basically a deconstructed hummus, that dates back to recipe books in the 13th century😮⏤ that’s right! Since the 13th-century, people have been making this dish, and amazingly the recipe hasn’t changed much over the years.
So if this recipe is deconstructed chickpeas (A.K.A. hummus), why is this recipe called Musabaha?
Well, some believe it’s derived from the Arabic word misbahah (Arabic: مِسْبَحَة, misbaha), which the name of the string of beads often used by Muslims to keep track of counting in tasbih. It’s Like the rosary beads used in Christianity, a misbaḥah is a tool which is used as an aid to perform remembrance of God (A.K.A. dhikr)
Arabs have a habit of naming recipes in three ways: The main ingredients, or by sounds or process during preparation of the dish, or by the look of the meal. Which, very well may be the case for Musabaha, the whole chickpea looks like beads in coated in a heavenly sauce.
Musabaha’s sauce is pretty much hummus ⏤ it’s made of chickpeas, tahini (sesame paste), olive oil, and garlic, but it also adds in a bit of yogurt. The sauce is a lot thinner than traditional hummus and is served warm over a bed of cooked chickpea.
Here are a few things to love about it.
- Creamy—Chickpeas are so soft and creamy!
- Rich—Thanks tahini (and secret sauce)!
- Smooth—blend, blend and blend some more!
- Tangy—lemon juice and yogurt FTW!
- Healthy—good fats, probiotics and lots of fibre!
Musabaha: the ideal dish to serve for breakfast, as an elevated potluck dish, or for a simple dinner when your not in the mood to cook.
This is THE BEST Musabaha You’ll Ever Have.
Everyone loves a generous bowl of hummus, am I right? From potlucks to afternoon snacks, catered buffets to last-minute dinner guests, hummus is the workhorse of the dip family. I’ve yet to meet anyone who doesn’t like it, which is saying a lot. But if you think you like hummus, just wait until you try MUSABAHA!
This recipe for the BEST Musabaha recipe out there. It’s a game-changer ⏤ thanks to the help of the tasty Palestinian version of pesto called Telkai to finish off the flavour of this dish.
Telkai is just garlic sauteed in olive oil, then diced red jalapeno, cilantro, and lemon juice. OMG! It’s so delicious. It’s the secret sauce to takes this dish to the next level!
How Do I Make Musabaha?
Don’t you love it when something is impressive and super simple at the same time? Well, I sure do and this recipe is just that.
Here’s the “how-to” on the creamiest, dreamiest Musabaha you’ve ever had:
- Dump all of rinsed the chickpeas into a pot. Add water, ground cumin, and salt. Simmer
- Fill your beaker or blender with the chickpeas and some of their revered water, and the rest of the ingredients.
- Blend until smooth—really, really smooth. (you may need to add a bit of extra lemon or water)
- Pour Musabaha sauce into your leftover chickpeas, garnish to your heart’s delight, with my delicious garlicky herb topping or go basic and drizzle some olive oil.
- That’s it!
Best Practice for making Musabaha:
- Use a high powered stick blender or just your regular blender! If you don’t have one, a food processor will work.
- All brands of canned chickpeas have different salt content. For this reason, I rinse the chickpea and add salt a little at a time, tasting as you go. If you taste your finished Musabaha sauce and it’s “flat,” that means definitely needs more salt!
- Make a big batch of the garlicky herb pesto! This healthy pesto lasts up to one month in the fridge and is perfect for topping on soups, grilled meats, and as a hummus topper.
What Should I Serve With Musabaha?
I’m so glad you asked. This simple and hearty recipe is so versatile and the perfect for:
- Carbs, of course! Pita is the preferred choice, but Naan and tandoori bread are also great options too!
- Make a mezze platter: serve with a simple crudities platter with fresh veggies, pickles, and olives for an impressive spread.
- Telkai to finish off the flavour of this dish.
Here Are a Few Reasons We LOVE This:
- It’s ridiculously creamy.
- It’s got texture!
- Lemon juice and yogurt give it a delightfully zippy taste.
- The sauce (if any is leftover) is perfect for dipping just about anything into (trust me, I’ve dipped it all!).
- It’s gluten-free, sugar-free, and can be made dairy-free too.
- It can be entirely made from scratch in just a few minutes.
Hungry For More?
If you give this hearty Musabaha a whirl (😬blender joke…get it?) I would love to see how it turns out! Be sure to post it to Instagram or Pinterest and tag us @delicioulsy.mediterranean and #deliciouslymediterranean, along with how many batches you’ve made that week, so I don’t feel too bad about the many bowls I’ve already consumed. Happy Scooping!
Hummus, but only better? Everyone’s favourite dip just got a makeover, and the result is Musabaha; it’s even better than the classic hummus.
- 2 cans of chickpeas, drained and rinsed
- 1 1/2 cup of water
- 1 1/2 tsp of ground cumin (note: amount divided)
- 1/4 tsp ground coriander seeds
- 1 large clove of garlic, roughly chopped
- 1/4 cup greek yogurt
- 1/8 cup fresh lemon juice ( 11/2 fresh lemons juiced)
- 2 tbsp tahini
To make a small batch Teklai:
- 1/8 cup olive oil,
- 3 garlic clove, crushed
- 1/4 tsp ground coriander seeds
- 1/2 tsp ground cumin
- 1/2 bunch of fresh cilantro, washed, finely chopped
- 1tsp red jalapeno, finely chopped
- 1/2 fresh lemon juice
- 1 pinch of salt
- Boil the chickpeas. In a medium-sized pot, add the canned chickpeas, 11/2 cup of water, 1 tsp of cumin and 1/2 tsp salt. Bring to a boil on medium-high, reduce heat and continue cooking for 5 minutes or until the chickpeas are just starting to break up. You want them soft, not mush!
- If you’re making the telkai, do it well; the chickpeas are heating up.
- Teklai: Add olive oil, jalapeno and garlic to a cold small frying pan, heat on medium-low, once garlic becomes aromatic add the spices, give a quick stir, add the cilantro. Allow the cilantro to wilt and become bright green, then add the lemon juice and pinch of sea salt.
- Transfer beaker or blender. Remove 1 cup of chickpea with a slotted spoon (don’t drain the water!) and place the chickpea into the beaker, add lemon, garlic, yogurt, tahini, and 1/4 cup of reserved chickpea water. Using a stick blender blend until smooth and creamy, you may need more water to thin it out, add 1 tbsp at a time of chickpea water or lemon juice at a time. It’s a good idea to taste it as you blender to ensure your happy with the lemon and salt.
- Add the spices. Once the chickpeas are nice and creamy, add the cumin and coriander to the sauce and give it one last whirl.
- Time to serve! Drain the cooked chickpeas and place them in a shallow bowl. Pour the sauce over top of the whole chickpeas. Now, you can use the Telkei or simple add, fresh parsley, olive oil, or ground cumin to decorate the top. You can also Add pinenuts or almonds fried in ghee too. Regardless of how you top this recipe, I’m sure it will be delicious!
Teklai: May increase the prep and cooking time slightly. I recommend making a big batch and storing it in the fridge for whenever you would like a quick spoon of flavour for soups, potatoes, grilled meats and even regular hummus.
- Category: breakfast
This recipe also uses the Palestinian version of a herb oil called Telkai to finish off the flavour of this dish. I’ll be honest here; I’m in love with using telkai. I use it on so many recipes. It’s one of my favourite condiments. OMG! It’s so delicious. It’s the secret sauce to takes this dish to the next level!
- 1/4 –1/2 cup olive oil
- 5 garlic clove, peeled, finely chopped or grated
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 1 bunch of fresh cilantro, finely chopped
- 1 red jalapeno, finely chopped
- 1/4 cup fresh lemon juice
- 1 pinch of salt
- Add 1/4 cup olive oil, garlic and Jalapeno to cold frying and heat on a medium-low.
- Once Garlic begins to become golden and very fragrant add the spices, give a quick stir to bloom the spices. About a minute.
- Now, add the cilantro, allow the cilantro to soften and wilt. You might notice the cilantro mixture is a bit dry, so add in more olive oil a little bit at a time. There should be a generous amount of oil in the pan. 1/2 of oil is the maximum amount for the whole recipe.
- Once cilantro is cooked add the lemon and salt.
- Transfer the oil to a glass jar allow the oil to cool. Storage in the fridge up to one month.
If cilantro taste like soap to you, you can use parsley. It’s still very delicious!