it all begins with dried chickpeas, soaked overnight and simmered for hours until buttery soft. these are blended with tahini, confit garlic, lemon juice, and a touch of their cooking water, creating a creamy, velvety base. 

for the masabacha, some chickpeas are left whole and roughly mashed, then folded with jalapeños, turkish peppers, parsley, garlic, and shallots. this adds heat, freshness, and a rustic texture. 

finally, everything is layered: the smooth hummus spread onto the plate, topped with warm masabacha, finished with a drizzle of olive oil and a scatter of spiced crispy bits for crunch. served with flatbread — creamy, chunky, vibrant, and deeply comforting. 

hummus: chickpeas (soaked overnight, then slow-cooked ~4 hrs until tender), tahini base (raw tahini, confit garlic, olive oil, water, sea salt), fresh lemon juice, chickpea cooking water (for texture) 

masabacha: whole chickpeas, jalapeños, turkish peppers, garlic, shallots, olive oil, fresh parsley 

crisps: spiced crunchy bits (fried chickpeas or chili oil crunch), added just before serving 

‘heritage on the plate’ 
hummus has ancient roots, claimed by many cultures—lebanon, syria, israel, and palestine—while also influencing and blending with nearby cuisines like greek. the word hummus simply means “chickpeas” in arabic. 

a close cousin, masabacha, comes from the arabic verb “to swim,” describing whole chickpeas floating in spiced oil. this rustic style remains a beloved tradition in palestinian and jordanian kitchens.