Msabbaha

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The full native name in Arabic is hummus musabaha, with root sabaha meaning "swim", referencing the fact that the chickpeas are "swimming" in the tahini and olive oil.^[3][4]

Syrian author Zafir al-Qasimi [ar] wrote in his 1960 book Dictionary of Damascene Industries that hummus shops in Damascus often sold msabbaha alongside hummus b'tahina and taskiyeh, he described msabbaha as a dish of mashed chickpeas and tahini combined with whole chickpeas topped with samneh and pine nuts, with a variation of it topped with oil instead.^[5]

The main difference between msabbaḥa and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.^[6] Author Paula Wolfert describes it as "deconstructed hummus".^[7] It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with pita bread.^[1]

A variation of msabbaḥa common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or toasted pine nuts.^[8][9] In Lebanon, it is known as masabaḥa or mashawsha, and may be served with a hot sauce condiment with side dishes. It is also sold prepackaged.^[10]