Hummus Masabacha

About This Recipe

Masabacha (also called msabbaha) is hummus at its most alive: freshly made warm hummus topped with whole cooked chickpeas that have been quickly sautéed with garlic and cumin, drizzled with good olive oil, scattered with paprika and served with fresh pita or bread. It is eaten throughout Israel and the Levant as a breakfast or lunch dish, typically from simple neighbourhood restaurants called hummusiyas that open early and serve only until the hummus runs out. The difference between masabacha and standard hummus is texture and temperature — the warmth and the combination of smooth and whole chickpeas creates an entirely different and superior eating experience. In Israel, where you eat your hummus (and from which hummusia) is a matter of fierce personal loyalty.

Ingredients

Serves 4

• 400 gdried chickpeas(soaked overnight, or 2 tins drained)
• 1 teaspoonbicarbonate of soda(for soaked chickpeas)
• 100 gtahini
• 2lemons(juice only)
• 4 clovesgarlic
• 1 teaspoonsalt
• 4 tablespoonsextra virgin olive oil
• 1 teaspoonground cumin
• 1 teaspoonpaprika
• 100 gextra cooked chickpeas(whole, for topping)
• 2 clovesgarlic(sliced, for the topping)

Instructions

1. 1

   Cook the chickpeas

   Drain soaked chickpeas. Cook in fresh water with bicarbonate of soda for 60–90 minutes until very soft — much softer than you think you need. Reserve the cooking liquid.

   Very soft chickpeas are the secret to ultra-smooth hummus. They should crush between your fingers with no resistance.

2. 2

   Blend the hummus

   While still warm, blend most of the cooked chickpeas (reserve a handful for topping) with tahini, lemon juice, garlic, salt and ice-cold water until completely smooth and silky. The ice water is essential for lightness. Blend for 3–4 minutes. Taste and adjust.

3. 3

   Make the masabacha topping

   Warm olive oil in a small pan. Fry sliced garlic until golden. Add whole reserved chickpeas, cumin and a pinch of salt. Toss briefly to warm through.

4. 4

   Serve warm

   Spread warm hummus in shallow bowls. Spoon the warm chickpea topping over the centre. Drizzle generously with olive oil, scatter paprika and serve immediately with warm bread.

Variations

• •

  Add a soft-boiled egg, fresh herbs or ful medames (cooked fava beans) on top.

• •

  Spicy masabacha: add harissa or zhug (green chilli sauce) to the topping.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Hummus keeps refrigerated for 5 days. Always serve warm — reheat gently with a splash of water.

Frequently Asked Questions