Masabacha, msabaha, or swimming chickpeas is a
simple and delicious spread and dip recipe similar to hummus but with mashed chickpeas instead of blended. If you like classic hummus, you’ll love masabacha. It’s creamy and wholesome, and the combination of creamy tahini and warm chickpeas makes it irresistible. Plus, you won’t even need a blender to make it!
Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.
Masabacha, also spelled msabaha, msabbaha, or musabaha and often referred to as swimming chickpeas, is a type of hummus popular in the Eastern Mediterranean and Levantine regions.
Unlike a classic hummus made with pureed or blended chickpeas, masabha is made with whole, extra-soft, warm chickpeas. Chickpeas Use the smallest chickpeas you can find. They can be canned chickpeas or dried chickpeas that you previously soaked in water for 24 hours and cooked for 1 to 2 hours in water and baking soda until extra-tender, almost falling apart. Here’s our guide on how to cook chickpeas if you need help. If you use canned chickpeas, we recommend boiling them in a saucepan for 15 to 30 minutes with their canning liquid so they are tender enough for this masabacha recipe.
Chickpea water (aquafaba) Chickpea cooking water, or aquafaba, is essential for making msabaha. This liquid is packed with flavor and nutrition and, thanks to its foaming properties, makes the recipe ultra-creamy. If you cook chickpeas yourself, remember to reserve their cooking water. If you use canned chickpeas, you can use the liquid in a can. Tahini
Pick tahini made with 100% hulled sesame seeds, one that is light in color and with a pourable consistency. Avoid dark, pasty tahini, as it’s often bitter. The best tahini brands are those imported from Lebanon or Israel. Salt We recommend sea salt or kosher salt.
Garlic cloves
Add a crushed clove or heaped tablespoon (optional)
Cumin
Add a pinch ( optional )
Toppings ( one or more ) : Extra virgin olive oil
Fresh parsley, e.g. flat-leaf variety
Dukkah
Za’atar
Grated lemon zest
Tabila or shatta
Amba
Matbucha Serve with warm pita bread and something pickled like cucumber, peppers, or sumac marinated onions.
Masabacha, msabaha, or swimming chickpeas is a
simple and delicious spread and dip recipe similar to hummus but with mashed chickpeas instead of blended. If you like classic hummus, you’ll love masabacha. It’s creamy and wholesome, and the combination of creamy tahini and warm chickpeas makes it irresistible. Plus, you won’t even need a blender to make it!
Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.
Masabacha, also spelled msabaha, msabbaha, or musabaha and often referred to as swimming chickpeas, is a type of hummus popular in the Eastern Mediterranean and Levantine regions.
Unlike a classic hummus made with pureed or blended chickpeas, masabha is made with whole, extra-soft, warm chickpeas. Chickpeas Use the smallest chickpeas you can find. They can be canned chickpeas or dried chickpeas that you previously soaked in water for 24 hours and cooked for 1 to 2 hours in water and baking soda until extra-tender, almost falling apart. Here’s our guide on how to cook chickpeas if you need help. If you use canned chickpeas, we recommend boiling them in a saucepan for 15 to 30 minutes with their canning liquid so they are tender enough for this masabacha recipe.
Chickpea water (aquafaba) Chickpea cooking water, or aquafaba, is essential for making msabaha. This liquid is packed with flavor and nutrition and, thanks to its foaming properties, makes the recipe ultra-creamy. If you cook chickpeas yourself, remember to reserve their cooking water. If you use canned chickpeas, you can use the liquid in a can. Tahini
Pick tahini made with 100% hulled sesame seeds, one that is light in color and with a pourable consistency. Avoid dark, pasty tahini, as it’s often bitter. The best tahini brands are those imported from Lebanon or Israel. Salt We recommend sea salt or kosher salt.
Garlic cloves
Add a crushed clove or heaped tablespoon (optional)
Cumin
Add a pinch ( optional )
Toppings ( one or more ) : Extra virgin olive oil
Fresh parsley, e.g. flat-leaf variety
Dukkah
Za’atar
Grated lemon zest
Tabila or shatta
Amba
Matbucha Serve with warm pita bread and something pickled like cucumber, peppers, or sumac marinated onions.