Easy Hummus Masabacha Recipe – Authentic Middle Eastern Hummus with Whole Chickpeas

Experience the magic of ‘deconstructed hummus’ with this mouthwatering Hummus Masabacha recipe. Whole chickpeas swim in a creamy tahini-based sauce, creating a unique twist on traditional hummus.

Discover the rich flavors of the Middle East with this easy-to-make dish. Hummus Masabacha, also known as msabbaha or musabbaha, gets its name from the Arabic word for ‘swimming,’ referring to the whole chickpeas bobbing in the velvety tahini sauce.

This recipe opens up a world of possibilities, offering new textures, consistencies, and presentations in the realm of hummus. The key to success lies in using dried chickpeas and cooking them to tender perfection, ensuring a melt-in-your-mouth experience with every bite.

Impress your guests with this delightful variation on classic hummus. The combination of creamy tahini sauce, whole chickpeas, and aromatic herbs creates a dish that’s both familiar and excitingly new.

Ingredients

• 1/2 pound dried chickpeas (about 1 1/4 level cups; 225g)
• 2 teaspoons (12g) baking soda, divided
• Kosher salt
• 1 small onion, split in half
• 2 medium cloves garlic
• 2 bay leaves
• 1 to 1 1/2 cups (235 to 350ml) tahini sauce with garlic and lemon
• 1/3 cup (50g) minced flat-leaf parsley leaves and tender stems
• Extra-virgin olive oil, for serving
• Za’atar, paprika, toasted pine nuts, and/or chopped fresh parsley, for garnish (optional)
• Warm pita bread, for serving

Directions

1. Start by soaking the chickpeas overnight. In a large bowl, combine chickpeas, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) salt. Cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.
2. Cook the chickpeas to tender perfection. Place them in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, garlic, and bay leaves. Pour in 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check occasionally and add more water if needed; chickpeas should always be submerged. Let cool slightly. Discard onion, garlic, and bay leaves. Drain chickpeas, reserving their cooking water.
3. Create the creamy masabacha mixture. In a mixing bowl, combine tahini sauce with chickpeas and parsley. Stir, mashing some of the chickpeas into the tahini until thoroughly mixed and chickpeas are coated in a creamy, thickened sauce. For a thinner consistency, gently work in a little of the reserved cooking liquid. You can refrigerate the hummus at this point; it will thicken in the refrigerator.
4. Serve and garnish your Hummus Masabacha. Spoon onto a serving dish, drizzle with olive oil, and top with garnishes of your choice. Serve with warm pita bread for a truly authentic experience.

Nutrition Facts