Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

Meet masabacha, the "deconstructed hummus" you can make your own

A bowl of hummus masbacha with pita bread

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Dried chickpeas provide better flavor than canned.
  • Cooking the chickpeas until they're very tender leads to a hummus with the best texture.

Several weeks ago, my wife brought home some dinner she'd picked up from a Middle Eastern restaurant on her way from work. I tore open one of the aluminum trays and took a spoonful of its contents, an unrecognizable mishmash of chickpeas in a custardy sauce.

"What's this?" I asked.

"I think it's hummus," she said.

Hrm, not hummus, I thought, before scarfing it up. Afterwards, I did a little Googling and found that, indeed, it was hummus—a variant called masabacha, or msabbaha or musabbaha or musbacha, or probably a dozen other spellings depending on your chosen transliteration of the original Arabic and Hebrew words for "swimming." Swimming, because the chickpeas are left whole, bobbing in the creamy tahini sauce.

Luckily, I'd recently received a copy of Emily Kaiser Thelin's excellent Unforgettable, a book about cookbook author Paula Wolfert's life. In it, I found a recipe for masabacha, which Wolfert dubbed "Deconstructed Hummus." I can't think of a better way to describe it.

I've since found many more recipes for masabacha, and, while there are differences from one to the next, the basic idea is the same: Make hummus, but stop before blending all the chickpeas into the tahini sauce.

Wolfert assembles hers by first putting down a pile of seasoned chickpeas, then spooning the tahini sauce, plus lots of parsley, on top. Others stir the chickpeas and tahini sauce together, then spoon all of it onto the plate. Sometimes, a small quantity of chickpeas or hummus is blended into the tahini, with even more whole chickpeas added after that. The website describes renditions that are thicker and thinner, spicier and milder, some served warm and others not.

What's so fun about it is that it opens up so many more possibilities in the world of hummus, an entire spectrum of new textures, consistencies, flavorings, and presentations. It's also really easy to make. You can start with your favorite hummus recipe, but I beg you to use cooked-from-dried chickpeas if at all possible, not canned ones. I made the mistake of doing one round of testing on this recipe with canned chickpeas, just to speed things up, and there was almost nothing to like about the results. This is a dish in which success rises and falls with the quality and flavor of the chickpeas. While you can fake it by simmering canned chickpeas with aromatic vegetables and herbs, you might as well just go all the way and start from dried at that point, since the amount of effort you'll expend is nearly the same.

A white bowl of thoroughly cooked, falling-apart chickpeas

Serious Eats / J. Kenji López-Alt

It's also critical to cook the chickpeas until they're as tender as they can be. Chickpeas are a strange legume in this regard—they can seem done long before they truly are. Once you've cooled down a batch that you thought was soft enough, it's not uncommon to discover they've regained a firm and gritty texture. Take them further than you think they should go, because a melting, velvety bite is what you want. If some of the chickpeas fall to pieces in the process, so be it.

Overhead shot of whole garlic and lemon juice in a blender

Serious Eats / J. Kenji López-Alt

For my version, I started with Kenji's hummus recipe here on Serious Eats, which, in turn, is partly based on the one from Chef Michael Solomonov in his cookbook, Zahav. Kenji had already done a ton of the heavy lifting of testing all the factors, from how to make the tahini sauce so that it's loaded with garlic flavor without being too pungent (answer: blend the whole garlic cloves in lemon juice, a trick picked up from Solomonov) to whether to use baking soda in the chickpeas' soaking and cooking water (answer: yes and yes) and how best to deal with the chickpea skins (answer: cook the crap out of them, which is good, because we want to do that for the masabacha anyway).

Really, most of the work I had to do was tinkering a little with the procedure to make it suitable for masabacha. The final process is as simple as making tahini sauce, blending it with a small portion of cooked chickpeas, then folding that with an even greater quantity of whole cooked chickpeas. Add a lot of parsley and some toppings—good olive oil at the minimum, paprika, za'atar, toasted pine nuts—and you're all set.

A bowl of hummus masabacha topped with chopped parsley and drizzled with olive oil

Serious Eats / Vicky Wasik

Of course, the funny thing about all of this is that I should have known I was looking at hummus from the moment I opened that to-go container: All hummus really means is "chickpeas" in Arabic. Exactly what you do with those chickpeas is up to you, which is precisely to point of hummus masabacha.

November 2017

Recipe Details

Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

Active 15 mins
Total 10 hrs 15 mins
Serves 8 to 10 servings

Meet masabacha, the "deconstructed hummus" you can make your own


  • 1/2 pound dried chickpeas (about 1 1/4 level cups; 225g)

  • 2 teaspoons (12g) baking soda, divided

  • Kosher salt

  • 1 small onion, split in half

  • 1 small stalk celery

  • 1 small carrot

  • 2 medium cloves garlic

  • 2 bay leaves

  • 1 sprig rosemary (optional)

  • 1 to 1 1/2 cups (235 to 350ml) tahini sauce with garlic and lemon

  • 1/3 cup (50g) minced flat-leaf parsley leaves and tender stems

  • Extra-virgin olive oil, for serving

  • Za'atar, paprika, toasted pine nuts, and/or chopped fresh parsley, for garnish (optional)

  • Warm pita bread, for serving


  1. Combine chickpeas, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) salt in a large bowl. Cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.

    A two-image collage. The top image shows chickpeas, 1 teaspoon of baking soda, and 2 tablespoons of kosher salt covered with 6 cups of cold water inside a large bowl, with baking soda and salt dissolved. The bottom image shows the soaked beans being drained and rinsed in a colander under running water.

    Serious Eats / Qi Ai

  2. Place chickpeas in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, bay leaves, and rosemary, if using. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times. Let cool slightly.

    A two-image collage. The top image shows the chickpeas coming to a boil with remaining baking soda, 1 tablespoon of salt, onion, celery, carrot, garlic, bay leaves, and 6 cups of water inside a large Dutch oven over high heat. The bottom image shows a spoonful of cooked beans being lifted out of the Dutch oven with a wooden spoon to demonstrate their color and texture.

    Serious Eats / Qi Ai

  3. Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.

  4. In a blender or food processor, combine 1 cup (235ml) tahini sauce with about one-quarter of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency. Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can't remove liquid once it's added). Season with salt.

    Overhead shot of chickpeas and tahini sauce in a food processor

    Serious Eats / Vicky Wasik

  5. In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce. (If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.

    Folding together tahini hummus, chickpeas, and chopped parsley

    Serious Eats / Vicky Wasik

  6. Spoon onto a serving dish, drizzle with olive oil, and top with garnishes of your choice. Serve with warm pita bread.

Special Equipment

High-powered blender or food processor

Nutrition Facts (per serving)
294 Calories
16g Fat
30g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 294
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 634mg 28%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 11g
Vitamin C 9mg 45%
Calcium 72mg 6%
Iron 3mg 16%
Potassium 338mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)