Warm Whole Chickpea Hummus (Musabbaha)
Recipe Highlights
Discover the chunky, comforting version of hummus that will transform your breakfast routine. Musabbaha (also known as msabbaha, or masabacha), which simply means “swimming” in Arabic, is best described as warm chickpeas swimming in a creamy tahini sauce. This deconstructed hummus celebrates texture with a mix of whole and mashed chickpeas.
While truly excellent restaurant-style hummus requires cooking chickpeas from scratch and intensive blending, msabbaha is wonderfully forgiving, and even works well with canned chickpeas. This traditional Middle Eastern breakfast dish (being native to Lebanon, Syria, Palestine & Jordan) is both practical and economical.
You can make a big batch once a week and enjoy it 3-4 times at a fraction of the cost and time of buying prepared dips and protein-rich breakfast options.
Inspiration
After mastering traditional hummus, I discovered this beautiful dish through a YouTube video that popped up as a suggested watch, and I was immediately intrigued. I was also shocked that I had never heard of it before!
Here was the same flavor profile that I loved, but approached completely differently. The texture play of whole, partially mashed, and fully mashed chickpeas creates an incredible mouthfeel that takes the dish to another level. The fact that it’s served warm makes it even more comforting and satisfying than cold hummus straight from the fridge.
This warm chickpeas in tahini sauce dish has many different variations; some recipes call for yogurt or whole chickpeas (none mashed), while others sauté the garlic in oil before adding the chickpeas to the pan. I have stuck to the way that I would want to enjoy it. Less fuss, with maximum texture and flavor for the effort.
It’s also perfect for entertaining. I’ve made it numerous times when we’ve had friends over, and make it just before they come and add it to a platter spread. It goes down a treat!
Ingredients
TIP: The quality of your tahini makes a significant difference – invest in a good brand for the best flavor.
Step by Step
Topping Variations
- Traditional toppings: Sumac, extra cumin, olive oil drizzle, chopped parsley, and toasted pine nuts.
- Mediterranean style: Chopped cherry tomatoes, parsley, olive oil, and Aleppo pepper.
- Protein boost: Add extra cooked chickpeas on top with a drizzle of my parsley garlic sauce.
- Smoky version: Top with sliced chargrilled red peppers (capsicums.
Want some more inspiration? Try these topping ideas:
- Pomegranate molasses
- Harissa
- Roasted cashews
- Roasted sunflower seeds
- Black sesame seeds
- Pomegranate kernels
- Chilli flakes
- Sweet paprika
- Za’atar
- Olives
- Cayenne pepper
- Caramelized onions
TIP: This dish is very forgiving with canned chickpeas, though home-cooked will always taste better. If cooking from dried, add garlic and bay leaves to the cooking liquid for extra flavor.
Storage
Fridge: Store in the refrigerator for up to 4 days.
Reheating: Reheat gently before serving, adding a splash of water or aquafaba if it has thickened. The dish is best enjoyed warm, so always reheat rather than serving cold.
Serving Ideas
Serve as a hearty breakfast with warm pita bread and fresh vegetables on the side. It also makes an excellent mezze dish for sharing, or a quick lunch with some crusty bread. Pair with pickled vegetables, fresh herbs, or a simple salad for a complete meal.
Warm Whole Chickpea Hummus (Musabbaha)
- Total Time: 10 minutes
- Yield: 4 as a side, 1-2 as a main
Description
A quick and easy warm breakfast or dip option that has all the delicious flavors of hummus, minus all the fuss. You can adjust the texture to your liking and enjoy this fabulous Middle Eastern dish with your choice of toppings.
Ingredients
- 1½ cups / 260g cooked chickpeas (1 can)
- ⅓ cup – ½ cup aquafaba (chickpea water)
- ¼ cup / 70g hulled tahini*
- ¼ cup / 60ml lemon juice*
- 1 garlic clove, crushed
- 1 teaspoon salt (I used sea salt)
- Pinch cumin powder (optional)
Optional toppings:
- Toasted pine nuts
- Extra virgin olive oil
- Fresh parsley, chopped
- Cayenne pepper
Instructions
- Warm the chickpeas: Drain the chickpeas (1½ cups) and reserve ½ cup of the aquafaba (chickpea water). Add to a small pot and warm them up on the stove.
- Prepare the tahini base: In a bowl, whisk together tahini (¼ cup) and lemon juice (¼ cup) until you have a thick, smooth paste.
- Create texture: Once the chickpeas have warmed through, transfer them and ⅓ cup of the aquafaba to the paste. Using a fork or potato masher, mash about 60-70% of the chickpeas, leaving some whole for texture. If you’d like the mix looser, add more of the aquafaba. I used ½ cup in total. The chickpeas should be “swimming” in the sauce but not soupy.
- Season: Stir in the minced garlic, salt (1 teaspoon), and a pinch of cumin powder (if using). Taste and adjust seasoning as needed.
- Serve: Transfer to serving bowls and add your choice of toppings. Serve immediately while warm with some crusty bread.
Notes
Chickpea choice: While canned chickpeas work well, cooking dried chickpeas with garlic and bay leaves will give a better flavor and texture.
Tahini quality: Use high-quality tahini for the best taste. It truly makes a difference.
Lemon juice: Use fresh lemons for this recipe. Adjust to preference, as some lemons are more acidic than others. I used a sweeter variety called Meyer lemons.
Texture preference: Adjust the mashing to your liking – anywhere from 50-80% mashed works well.
Serving temperature: Best served warm when made; however, it can also be enjoyed at room temperature.
Aquafaba: For more ways to use aquafaba (chickpea liquid), check out our cooking use guide here and 15 aquafaba recipes guide here.
Storage: Refrigerate for up to 4 days. Reheat gently before serving, adding a small amount of liquid to loosen the mixture.
