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Lebanese Musabaha - Hummus with Chickpeas
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Lebanese Msabaha

Msabaha is a hearty oriental breakfast dish. If you like Hummus, you will love Msabaha. 
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Side Dish
Cuisine: Libanese
Keyword: Chickpeas, Garlic, Tahini
Schwierigkeitsgrad: Easy
Servings: 4 persons
Calories: 477kcal

Ingredients

For the hummus

  • 1 can chickpeas
  • 2 cloves garlic
  • 4 tbsp lemon juice
  • 2-3 tbsp Tahini
  • 4 tbsp olive oil
  • salt
  • pepper
  • some parsley

For the side dish

  • 1 red onion
  • 1 cup vegan yogurt
  • 1/2 cucumber
  • 2 tomatoes
  • 1 handful olives
  • 1/2 bunch fresh mint
  • 1/2 bunch fresh parsley
  • 4-5 flatbreads

Instructions

  • Drain chickpeas and catch the liquid (called Aqua Farber) in a bowl. In a blender, puree 2/3 of the chickpeas together with 2 tablespoons of lemon juice, a little of Aqua Farber, Tahini and 2 small cloves of garlic. Blend as finely as possible.
  • Season the hummus with salt and pepper and place in a bowl. Create a depression in the middle of the hummus.
  • Mix the remaining lemon juice and olive oil. Season with salt and pepper. Place in a pan with the remaining chickpeas. Roast the chickpeas gently. Season to taste and add the parsley. Pour the chickpeas into the depression in the hummus. Sprinkle with extra olive oil if you wish. 
  • For the side dish, cut the red onion into rings and the cucumber and tomatoes into slices. Drain the olives. Peel some leaves of the fresh parsley and mint and finely chop the rest. Salt and pepper the yoghurt and stir in the parsley and mint.
  • Serve the Msabaha with cucumber, tomato, onion, olives, fresh herbs, yoghurt and flatbread.

Nutrition

Calories: 477kcal | Carbohydrates: 48g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 550mg | Potassium: 394mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1180IU | Vitamin C: 27.7mg | Calcium: 49mg | Iron: 2.4mg