The Musabaha or Msabbha – as it is known colloquially – is what can be best described as a runnier version of the hummus, is a special and lesser-known dip that has a prominent flavour. With tanginess from the addition of yoghurt, a kick of spice from chilli and texture from the usage of whole chickpeas, the musabaha also contains hard-boiled eggs in some variations, and pine nuts in others.
Eaten with pita bread, the musabaha has many different variations where cooked chickpeas, soaking in their remnant liquid is combined with tahini, yoghurt, garlic and olive oil – and served with melted butter, a squeeze of lemon juice and pistachios. Other versions of the dip also serve it alongside a dash of hot sauce for an extra kick of flavour and spice. A wet grinder by Usha
A finely mashed mixture of garlic and chillies with salt in a mortar-pestle, known as the dagga – is what gives the musabaha it’s distinct flavour. Here’s how you can make a portion of this unusual but equally delicious dip to enjoy as a snack or a meal, at home.
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Ingredients
- 1.5 cups hummus
- ½ cup cooked chickpeas
- 3 cloves garlic
- 3 green chillies
- 2 tablespoons tahini paste
- Juice of 1 lemon
- 2 tablespoons yoghurt
- Olive oil, for drizzling
- Salt, to taste
Method
- Mash the garlic and chillies to a fine paste with some salt, using a mortar and pestle.
- Add the olive oil to it in order to give it a sauce-like consistency, before adding most of it to the hummus.
- Combine the mixture before adding the tahini, yoghurt, lemon juice and seasoning with more salt.
- Add the chickpeas to a serving bowl and dollop the hummus mixture on top before spooning the remaining chilli-garlic mixture.
- Drizzle with some more olive oil and serve with fresh, warm pita bread.