Msabbaha

Musabbaḥa (Arabic: مسبحة), also known as msabbaḥa, mashausha^[1] (Arabic: مشوشة), is a runnier variation of hummus made up of whole garbanzo beans and tahini.^[2] It is popular in the Levant.

Masabaḥa

Alternative names	Musabbaḥa, mashausha
Course	Breakfast
Place of origin	Levant
Main ingredients	Chickpeas, Tahini, parsley, lemon juice, garlic
Media: Masabaḥa

Etymology

The full native name in Arabic is hummus musabaha, with root sabaha meaning "swim", referencing the fact that the chickpeas are "swimming" in the tahini and olive oil.^[3][4]

Ingredients

The main difference between msabbaḥa and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.^[5] Author Paula Wolfert describes it as "deconstructed hummus".^[6] It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with pita bread.^[7]

A variation of msabbaḥa common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.^[8] In Lebanon, it is known as masabaḥa or mashawsha, and may be served with a hot sauce condiment with side dishes. It is also sold prepackaged.^[9]