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  • Writer's pictureErin

Musabacha - A Warm Hummus Dip

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Tuck into this warm, chunky hummus, that is quick and easy to make and customizable to your tastes. This flavourful hearty dip is perfect to share with friends and makes a great appetizer for a crowd or a nice side in a lunch for two!

Prep Time: 10 min

Cook time: 10 min

Yield: 3 cups of dip


  • 28 oz can of chickpeas

  • 1 carrot, quartered

  • 1 celery, quartered

  • 1/2 onion

  • 1 clove garlic

  • 1 cup tahini

  • 1/4 salted lemon or 1 tsp salt

  • 1 lemon, juiced or 1/4 cup lemon juice

  • 1/4 cup fresh parsley, chopped

  • 1-2 tbsp za'atar spice

  • 1 tsp cumin

  • olive oil


  1. Strain and thoroughly rinse the jar of chickpeas. This should leave you with about 450-500g of chickpeas.

  2. Add the chickpeas, roughly chopped carrots, celery onion and garlic to a large saucepan. Add enough water to cover everything well. Bring to a boil over medium heat, then reduce to simmer. Simmer for 10 min.

  3. Reserve 1 cup of cooking water. Discard the carrot, onion and celery. Keep the garlic and chickpeas.

  4. In a blending cup or food processor, add the tahini, salted lemon, lemon juice, 1 cup of cooked chickpeas, garlic and a bit of the reserved cooking water. Blend & continue adding cooking water until you get a thin hummus texture.

  5. In a a heatproof bowl, mix the blended mixture with the rest of the cooked chickpeas. Top with parsley, za'atar, cumin, a drizzle of olive oil and more lemon juice.

  6. Serve warm with fresh made skillet bread or warmed pita or naan.

Zhuzh it up!

  • Give this dip your own spin by adding to the toppings. We suggest fresh chopped tomatoes, roasted garlic, caramelized onions, roasted red pepper, a drizzle of your favourite flavoured olive oil, chili flakes or seriously anything else you like with hummus!

This amazing recipe was written by Erin and inspired by Vidar Bergum : A Kitchen in Istanbul - Musabaha Recipe


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