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Alternative namesMusabbaha, mashausha
CourseHors d'oeuvre
Place of originLevant
Main ingredientsChickpeas, cumin, parsley, lemon juice

Msabbaha (Arabic: مسبحة‎, also romanized musabbaha, literally "swimming") is a variation of hummus popular in the Levant, especially in Jordan, Israel and the West Bank. In the Galilee it is also known as mashausha (Arabic: مشوشة‎).[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.

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.[citation needed] Other ingredients include tahini and minced garlic.

A variation of msabbaha common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.[3] In Lebanon, it is known as masabaha or mashawsha, and may be served with a hot sauce condiment with side dishes. It is also sold prepackaged.[4]

See also[edit]


  1. ^ Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.[page needed]
  2. ^ Shooky Galili (May 31, 2007). "Land of hummus and pita (a hummus glossary)". Ynetnews. Retrieved 2019-01-04.
  3. ^ James Grehan (2007). Everyday life & consumer culture in 18th-century Damascus. University of Washington Press. p. 107. ISBN 9780295801636.
  4. ^ Haim Handworker (May 12, 2004). זה לא סתם חומוס, זה הומוס [This isn't just hummus, this is hummus (translated)]. Haaretz (in Hebrew). Retrieved 2008-03-07.