A creamy dip with a slight tang and hint of spice, the musabaha is an underrated Middle Eastern dip that is often times overshadowed by the popularity of the hummus. Read to know more about this ‘cousin’ of the hummus that is as delicious.
The Musabaha or Msabbha – as it is known colloquially – is what can be best described as a runnier version of the hummus, is a special and lesser-known dip that has a prominent flavour. With tanginess from the addition of yoghurt, a kick of spice from chilli and texture from the usage of whole chickpeas, the musabaha also contains hard-boiled eggs in some variations, and pine nuts in others.
Eaten with pita bread, the musabaha has many different variations where cooked chickpeas, soaking in their remnant liquid is combined with tahini, yoghurt, garlic and olive oil – and served with melted butter, a squeeze of lemon juice and pistachios. Other versions of the dip also serve it alongside a dash of hot sauce for an extra kick of flavour and spice. A finely mashed mixture of garlic and chillies with salt in a mortar-pestle, known as the dagga – is what gives the musabaha it’s distinct flavour. Here’s how you can make a portion of this unusual but equally delicious dip to enjoy as a snack or a meal, at home.