Ingredients
The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with fresh pita bread. The base of the dish is ''balila'': warm cooked chickpeas in their own soak-water with a little added cumin, chopped parsley and lemon or lime juice. Pine nuts fried in olive oil or '' samneh'' (clarified butter) are sometimes poured over the ''balila''. Other ingredients include tahini and minced garlic. A variation of ''msabbaha'' common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts. In Lebanon, it is known as ''masabaha'' or ''mashawsha'', and may be served with a hot sauce condiment with side dishes. It is also sold prepackaged''. ''References
{{Lebanese cuisine Appetizers Arab cuisine Lebanese cuisine Palestinian cuisine Jordanian cuisine Syrian cuisine Hummus Israeli cuisine Levantine cuisine Chickpea dishes Vegan cuisine