Alternative namesMusabbaha, mashausha
Course[Breakfast dish]
Place of originLevant
Main ingredientsChickpeas, Tahini, parsley, lemon juice, Garlic

Msabbaha (Arabic: مسبحة, romanizedmusabbaḥa, also romanized musabbaha, literally "swimming" also known as mashausha[1] or mashawsha (Arabic: مشوشة) is a variation of hummus popular in the Levant.


The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.[2] It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with fresh pita bread.[3]

The base of the dish is balila: warm cooked chickpeas in their own soak-water with a little added cumin, chopped parsley and lemon or lime 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.[4] 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.[5]


  1. ^ Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.
  2. ^ Shooky Galili (May 31, 2007). "Land of hummus and pita (a hummus glossary)". Ynetnews. Retrieved 2019-01-04.
  3. ^ Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.
  4. ^ James Grehan (2007). Everyday life & consumer culture in 18th-century Damascus. University of Washington Press. p. 107. ISBN 9780295801636.
  5. ^ 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.