Musabaha (Rustic Hummus with Whole Chickpeas)
A rustic, chunky version of hummus where whole chickpeas are folded with tahini and lemon, served warm with plenty of olive oil and toppings.
Ingredients
- 2 cups dried chickpeas (or 3 cans, drained)
- ½ cup tahini
- ¼ cup lemon juice (fresh)
- 3 cloves garlic, minced
- ½ tsp ground cumin
- Salt to taste
- ⅓ cup ice water
- ½ cup extra virgin olive oil (Palestinian if possible)
- ½ cup whole cooked chickpeas (reserved)
- 1 tsp baking soda (if cooking dried chickpeas)
- For garnish: whole chickpeas, olive oil, paprika, cumin, chopped parsley, pickled turnips, fresh chili peppers
Method
- 1
Cook the chickpeas (if using dried)
2 hrSoak chickpeas overnight with a teaspoon of baking soda. Drain and rinse. Place in a large pot with fresh water. Bring to a boil, skim the foam, then reduce to a simmer. Cook for 1.5-2 hours until very tender—almost falling apart. The baking soda helps achieve this creamy texture. Reserve about 1/2 cup whole chickpeas before draining.
- 2
Prepare the base
While chickpeas are warm, take about 2/3 of them and mash roughly with a fork or potato masher. You want a chunky, rustic texture—not smooth like regular hummus.
- 3
Make the tahini mixture
In a separate bowl, whisk tahini with lemon juice. It will thicken. Add ice water gradually, whisking until the mixture is light and pourable. Add minced garlic, cumin, and salt.
- 4
Combine
Fold the tahini mixture into the mashed chickpeas. The consistency should be loose and creamy but with visible chickpea pieces. If too thick, add more ice water or chickpea cooking liquid.
- 5
Add whole chickpeas
Gently fold in the reserved whole chickpeas.
- 6
Serve warm
Transfer to a shallow bowl. Create a well in the center and fill with olive oil. Garnish generously with whole chickpeas, a sprinkle of cumin and paprika, chopped parsley, and if available, pickled turnips and fresh chili slices.
- 7
Eat with warm bread
Serve immediately with fresh taboon bread or pita.