This Garlic Hummus Recipe is our take on the Middle Eastern dish masabaha. Made by mashing soaked chickpeas rather than blending them smooth, it results in a thick, chunky dip with bold garlic and tahini flavors—ideal for dipping or spreading.
Serve it as part of an appetizer board alongside other dips such as high-protein feta cucumber sauce, baba ganoush, or Moroccan zaalouk for a varied, crowd-pleasing spread.
What Is Masabaha?
Masabaha (also spelled masabacha or msabbaha, Arabic: مسبحة) is a hummus-style dish from the Middle East. Unlike classic hummus, where the chickpeas are pureed until silky smooth, masabaha keeps the chickpeas whole or only lightly mashed so they “swim” in tahini and spices. The texture is chunky and hearty, and it is traditionally served warm, which brings out the nuttiness of the tahini and the freshness of the garlic and citrus.
Why You’ll Love This Garlic Hummus Recipe
This chunky garlic hummus is an easy, budget-friendly dip that’s versatile enough to use in many dishes. Key reasons to try it:
- Simple ingredients: It uses common pantry staples and requires only seven main items.
- Great texture: The slightly mashed chickpeas give a satisfying bite that contrasts with smooth tahini.
- Healthy and filling: Chickpeas provide fiber and protein; tahini adds healthy fats and a nutty flavor.
- Make-ahead friendly: You can prepare it in advance and keep it refrigerated for several days.
Ingredients You’ll Need
This version relies on a short list of familiar ingredients. Use the freshest garlic and good quality tahini for the best flavor.
- Garlic, cumin, salt, and black pepper – basic seasonings that build a warm, savory profile.
- Lime juice – brightens the dip and balances the richness of tahini.
- Chickpeas – soaked and boiled chickpeas provide the chunky base.
- Tahini – adds a creamy, nutty element that binds the dip together.
How to Make the Best Garlic Hummus
The method takes a little time mainly for soaking and simmering the chickpeas, but the active work is quick. Follow these steps for a flavorful, chunky masabaha:
- Soak the chickpeas. Place dried chickpeas in room-temperature water and soak for about 6 hours. Drain and rinse before cooking.
- Cook the chickpeas. Transfer the drained chickpeas to a large pot, cover with fresh water, add salt and ground cumin, and simmer over medium heat until tender, about 1 hour. Skim off any foam that rises to the surface and reserve a little of the cooking liquid before draining.
- Make the garlic paste. In a mortar and pestle or small bowl, crush the garlic with lime juice and a pinch of salt until it forms a smooth, aromatic paste.
- Mash and combine. On a plate or shallow bowl, add about 2 cups of the cooked chickpeas, the garlic paste, and tahini. Use a fork to mash some of the chickpeas while leaving others whole, creating a chunky texture. Add 1–2 tablespoons of the reserved cooking liquid if needed to loosen the mixture and help everything come together. Season with black pepper and additional salt to taste.
- Serve warm. Transfer to a serving dish, garnish with a few whole chickpeas or a drizzle of olive oil if desired, and serve warm with pita, pita chips, pretzels, or vegetable sticks.
Do You Need to Peel the Chickpeas?
Peeling is optional. Because the chickpeas are fully cooked, many of the skins will loosen and come off during boiling. If some peels remain, you can rub them off between your fingers, but it’s not necessary for great texture or flavor.
Serving Suggestions
Masabaha is traditionally served as part of a mezze or as a warm appetizer. Popular dipping options include:
- Pita bread
- Pita chips
- Pretzels
- Fresh vegetable sticks (carrot, cucumber, bell pepper)
Make Ahead and Storage
This hummus stores well. Keep it in an airtight container in the refrigerator for up to 5 days. Reheat gently or bring to room temperature before serving; stirring in a splash of warm water or reserved chickpea cooking liquid refreshes the texture. If you have extra boiled chickpeas, freeze them for future batches or use them in salads, stews, or other hummus recipes.
Common Questions about Chunky Garlic Hummus
Can I use canned chickpeas? For many hummus recipes canned chickpeas work fine, but for this chunky masabaha we recommend starting with dried, soaked, and cooked chickpeas to achieve the best texture.
Can I change the flavors? Absolutely. Add spices such as za’atar, smoked paprika, or sumac, or fold in chopped herbs, roasted red pepper, or olives to customize the dip.
Is this recipe vegan and gluten-free? Yes. The basic recipe is naturally vegan and gluten-free; just choose gluten-free accompaniments if needed.
How does the garlic flavor compare to roasted garlic hummus? This recipe uses raw or lightly crushed garlic for a bright, punchy garlic note. Roasted garlic will give a sweeter, milder flavor if you prefer that profile.
Notes
There will often be more cooked chickpeas than needed for one batch of masabaha. Freeze or refrigerate extras to make another batch quickly or to add to soups, salads, and grain bowls.
Nutrition (per serving)
Serving: 1 serving | Calories: 321 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 8 g | Sodium: 32 mg | Fiber: 3 g