PHOTO BY ALEX LAU, FOOD STYLING BY ANDY BARAGHANI
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime. We took a shortcut by using canned chickpeas, which pick up some flavor from a quick simmer with garlic. Check out our other recipes for a truly flavorful Lebanese feast, and read more about Kamal Mouzawak, the restaurateur-hotelier-humanitarian behind the recipe.