Masabcha (Hebrew: מֶסָבָּחָה) or m'sabcha (sometimes called "mashawsha") is a variation of hummus popular in Israel[1], Syria[2] and Lebanon.
It consists of warm chickpeas served in a lukewarm sauce made of diluted hummus and tahini, served with minced garlic, olive oil, lemon juice and spices. A hot sauce is served on the side, or even incorporated into the dish. Being served in restaurants rather than bought pre-packaged, it is often considered a "gourmet" version of hummus.[3]
The main difference between masabcha and hummus lies in the chickpeas' tenderness. For hummus, the chickpeas are cooked until tender, then puréed with tahini and seasoning. In masabcha, the chickpeas go through a prolonged cooking process that renders them quite soft, and then they are gently mashed with the warmed sauce.[4] In mashawsha, the chickpeas are coarsely mashed with a mortar and pestle, and seasoned with hot spices.
Being a lighter version of hummus, masabcha can be eaten for breakfast or lunch, with or without pita bread.
