Msabbaha (Warm Chickpeas on Hummus)
A rustic cousin of hummus where warm, lemony whole chickpeas are spooned over smooth hummus with olive oil, parsley and spice.
Made with Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time15 min
- LevelEasy
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chickpeas in a small pan with 100 ml water, the garlic, cumin and salt. Warm gently over a low heat for 5 minutes, until hot and slightly soft. Crush a few chickpeas with a fork so the liquid turns creamy.
5 min - 2
Stir in half the lemon juice and 1 tablespoon of the olive oil. Taste and add more salt or lemon if needed.
- 3
Spread your ready made hummus (see the base recipe) in a wide shallow bowl or platter, making a dip in the middle with the back of a spoon.
- 4
Spoon the warm chickpeas and a little of their liquid into the dip and over the hummus.
- 5
Drizzle with the remaining olive oil and sprinkle with chilli flakes, paprika and parsley.
- 6
Serve straight away with warm flatbread, raw onion wedges and pickles.
Tips
- Warm the chickpeas gently. Boiling them hard makes them split and turn pasty.
- Let the hummus sit out of the fridge for 20 minutes first so it spreads easily and tastes of more than cold.
- Raw onion wedges and sharp pickles are the traditional partners and balance the creamy richness.
Storing and freezing
Best eaten warm. Keep leftovers in the fridge for up to 3 days and reheat the chickpeas gently until steaming hot. The hummus is better added cold.
Questions
What is the difference between msabbaha and hummus?
Hummus is smooth and blended. Msabbaha is made with partly crushed whole chickpeas, served warm, usually with more lemon, garlic and cumin, and spooned over a smooth hummus.
Can I make it with dried chickpeas?
Yes. Soak 200 g overnight and simmer with a teaspoon of bicarbonate of soda for about 1 hour until very soft, then use as above.
More made with classic hummus
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.