Masabacha (Swimming Chickpeas)

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!

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.

We tried this recipe in Berlin, Germany, in several Lebanese, Israeli, Turkish, and Palestinian restaurants, and we were delighted by its delicious and satisfying taste.

Unlike a classic hummus made with pureed or blended chickpeas, masabha is made with whole, extra-soft, warm chickpeas.

They are mixed with tahini, salt, and chickpea water then slightly mashed and stirred until creamy but still chunky.

We think this recipe is more satisfying than classic hummus and is what we often make for a quick last-minute lunch or dinner.

You’ll love the combination of textures and how easy it is to make without a food processor.

Top msabaha with spice mixes like dukkah or za’atar, add a pinch of fresh parsley, and a drizzle of olive oil.

Serve with warm pita bread and pickled onions, chilis, or cucumbers; you will be in for a treat.

Similar recipes: roasted red pepper hummus, piyaz, lentil hummus.

Quantities are in the recipe box at the bottom of the page.

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

Garlic is optional. You can add a crushed clove if you like.

Cumin

Ground cumin is also optional. Add a pinch if you like.

Toppings

Pick one or more:

• Extra virgin olive oil
• Fresh parsley, the flat-leaf variety, is best
• 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.

US cups + grams measurements in the recipe box at the bottom of the page.

You’ll need warm and extra-tender chickpeas to make masabacha.

If you use canned chickpeas, transfer them and their liquid to a saucepan and boil them for 15 to 30 minutes until tender.

To cook dried chickpeas, soak 1 cup or 200 grams of dried chickpeas in water for 24 hours.

Drain, rinse, add them to a large pot, and cover with 4 inches/10 cm of water. Add 2 teaspoons baking soda and boil them until very tender (1½ to 2 hours).

If you cooked them a day in advance and are fridge-cold, warm them up in a saucepan or the microwave for a few minutes.

Add warm chickpeas, warm chickpea water, and salt to a large mixing bowl.

Optionally, add a clove of crushed garlic, a pinch of cumin, and some fresh lemon juice.

Mash the chickpeas coarsely with the back of a spoon or with a fork against the bowl.

Add tahini and stir or whisk until they form a creamy and light sauce.

Taste and adjust for salt and consistency, adding more chickpea water if required.

Transfer to a serving bowl and top with olive oil and fresh parsley.

Masabacha is a nutritious and satisfying recipe that you can have as a meal with warm pita bread for lunch or dinner.

Msabaha is best served warm after making it or at room temperature.

We love topping it with all sorts of things, such as:

• Dukkah
• Quick pickled red onions
• Sumac marinated onions
• Chermoula
• Za’atar
• Paprika
• Toasted pine nuts
• Pomegranate seeds
• Pistachios
• Amba
• Matbucha

Tatbile hot sauce, sometimes called shatta sauce, is particularly good on swimming chickpeas.

Make it by stirring together 2 finely chopped pickled jalapeños, 1 finely chopped green chili or serrano pepper, ¼ cup extra virgin olive oil, 1 tablespoon lemon juice, a pinch of cumin, and one to two garlic cloves. You can also blend everything together if you prefer.

You can also serve msabaha in smaller portions as a starter, part of a mezze platter, and with Eastern Mediterranean dishes and ingredients like:

• Olives, feta cheese, tomatoes and cucumbers
• Shirazi salad
• Tabbouleh
• Falafel
• Mutabal or Baba Ganoush
• Grilled eggplants

Make ahead: Masabacha is an excellent recipe for meal prep as it keeps well for days.

Refrigerator: Store in an airtight container for four days. If it gets too thick, add a splash of water or warm it up for a minute in the microwave before serving.

Freezer: We don’t recommend freezing msabaha.

• Red pepper hummus
• Hummus without tahini
• Lentil hummus
• Fatteh with pita

Dips and Spreads

Roasted Red Pepper Hummus

Dips and Spreads

Hummus Recipe without Tahini

Dips and Spreads

Lentil hummus

Starters

Fatteh (Pita, Hummus, and Yogurt)

• Piyaz (Turkish white bean salad)
• Baba ganoush
• Romesco sauce
• Muhammara
• Mutabal