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Alternative names Musabbaha, mashausha
Course Hors d'oeuvre
Main ingredients Chickpeas, cumin, parsley, lemon juice
Cookbook:Msabbaha  Msabbaha

Msabbaha (Arabic: مسبحة‎, also romanized musabbaha, lit. meaning "swimming") is a variation of hummus popular in the Levant.[1]


The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.[2] Like hummus, it is eaten with fresh pita bread. In the Galilee it is also known as mashausha.[3]

The base of the dish is balila: warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice. Pine nuts fried in olive oil or samneh (clarified butter) are sometimes poured over the balila.[1] Other ingredients include tahini and minced garlic.

A variation of msabbaha popular in Damascus today serves chickpeas and tahina with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.[4] In Israeli restaurants, where it is known as masabacha, a hot sauce is sometimes served on the side; it is often considered a "gourmet" version of hummus by Israelis who buy the latter prepackaged.[5]