This Garlic Hummus Recipe is our take on Middle Eastern Masabaha. Created by mashing soaked chickpeas, it’s thick, chunky, and perfect for dipping!
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What Is Masabaha?
Masabaha, also known as masabacha or msabbaha ( مسبحة), is a variation of hummus popular in Middle Eastern cuisine. When translated, the name means “swimming” in Arabic and is used, because the chickpeas are left whole and “swimming” in tahini. Although made with the same ingredients as traditional hummus, there are several primary differences between the two.
For instance, masabaha is always thick and chunky whereas hummus is typically super creamy and smooth. As a result, the flavors of musabaha are typically more pronounced and separate. In addition, musabaha is served warm while hummus is almost always enjoyed cold. This means both the taste and texture of the dish are totally unique and absolutely irresistible.
Why You’ll Love This Garlic Hummus Recipe
- Made with 7 budget-friendly ingredients.
- Full of fiber and healthy fats.
- Quick and easy to make.
- Great to make in bulk.
Ingredients You’ll Need
This garlic hummus uses just a few simple ingredients we almost always have on hand. Here’s what you’ll need:
- Flavor Enhancers – Garlic, cumin, salt, and pepper create a warm, savory flavor we adore.
- Lime Juice – The acidity helps cut through the heaviness of the fats, creating a well-rounded flavor.
- Chickpeas – These form the base of the dish and create the chunky texture we’re looking to achieve.
- Tahini – Used to add a rich, nutty taste and smooth out the ingredients, incorporating everything into a cohesive dip.
How to Make the Best Garlic Hummus Recipe
This garlic hummus requires a bit of prep work, but it’s really easy to make! Here’s what to do:
- Prepare the Chickpeas. Soak the chickpeas in room temperature water for 6 hours. Then, rinse and drain them, and transfer them to a large pot. Cover the chickpeas with water, and add the salt and cumin. Boil the garbanzo beans over medium heat until they’re tender. Then, skim the white film from the top, discard it, and strain the chickpeas.
Note: In the Middle East, the strained water is reserved and can be enjoyed as a hot drink when mixed with lime juice and cayenne pepper!
- Crush. Add the garlic, lime juice, and salt to a mortar and pestle, and crush to combine.
- Smash. Add 2 cups of the cooked chickpeas to a plate along with the garlic mixture and tahini. Use a fork to smash the ingredients, and add 1-2 tablespoons of the reserved chickpea water to combine the ingredients. Season with salt and pepper to taste.
- Enjoy. Serve your chunky garlic hummus right away, and enjoy!
Do You Need to Peel the Chickpeas?
No, because we boil the chickpeas before mashing them, there is no need to peel them as the outer layer will fall off. However, if some of the peel remains, feel free to rub it off between your fingers before mashing the garbanzo beans.
This chunky garlic hummus recipe can be added to all your favorite meals. However, it is most commonly served as an appetizer or snack with dipping options like:
- Pita Bread
- Pita Chips
- Veggie Sticks
Make Ahead and Storage Options
This chunky garlic hummus recipe is great to prepare in advance because it’s quick and makes a lot!
One thing to note is that the boiled chickpeas will yield more than you need to make the chunky hummus. So, feel free to freeze or refrigerate them to use for another batch or to add to your favorite recipes!
However, if you want to prepare in advance, you can transfer your garlic hummus to an airtight container, and keep it stored in the fridge for up to 5 days. To serve, let it come to room temperature, or stir in a splash of warm water to freshen it back up.
More Homemade Hummus Recipes
Looking for more easy hummus recipes? Try out some of our favorite options below!
- Hummus with Roasted Tomatoes and Olives
- Healthy Chickpea Hummus
- Roasted Maple Butternut Squash Hummus Dip
Chunky Garlic Hummus Recipe (Masabaha)
- 16 ounces chickpeas not canned
- 1 ½ teaspoons ground cumin
- 3 garlic cloves minced
- Juice of 1 medium lime
- 1 teaspoon kosher salt + more to taste
- 3 Tablespoons tahini
- Black pepper to taste
- In a large bowl, submerge the chickpeas in room temperature water, and soak for 6 hours.
- Rinse and drain the chickpeas, and transfer them to a large pot. Submerge them with water, and add the salt and ground cumin. Boil over medium heat for 1 hour or until they are tender. Skim and discard the white film from the top. Strain the chickpeas, reserving the water.
- In a mortar and pestle, mash the garlic, lime juice, and salt until the ingredients are crushed and well combined.
- On a plate, add 2 cups of the cooked chickpeas, the garlic paste, and tahini. Using a fork, mash the ingredients until they are combined and chunky. Add 1-2 tablespoons of the reserved water as needed to loosen and combine the ingredients.
- Garnish with chickpeas, if desired.
- Serve warm with pita chips for dipping.
Nutrition information is automatically calculated, so should only be used as an approximation.