Chef Saransh Goila Is Up With Another Creamy Mediterranean Gem And We’re Trying It Now!

by Mallika Khurana
Chef Saransh Goila Is Up With Another Creamy Mediterranean Gem And We’re Trying It Now!

If you are a hardcore butter chicken fan, you definitely must have heard of Chef Saransh Goila. However, that is not the only creamy delight he makes perfectly. He recently blessed our feed with an easy recipe from the Mediterranean coast. Masabacha, also known as Musabaha is a chunky version of hummus, offering a mix of textures you will surely love. Go ahead and make your day a little more flavourful with this great recipe.

Chef Saransh Goila Has The Perfect Masabacha Recipe


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Masabacha is a traditional Middle Eastern dish that originates from Levantine cuisine, which encompasses the culinary traditions of countries like Lebanon, Syria, Jordan, and Palestine. It is a warm and hearty dish often enjoyed for breakfast or as part of a larger meal. Masabacha primarily consists of cooked chickpeas, tahini, olive oil, and various seasonings. The dish is known for its rich and creamy texture, making it a comforting and flavorful option. If you love hummus, it is time to give another creamy indulgence a shot with this amazing new recipe by Masabacha.

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Follow This Simple Recipe For A Creamy Dip

Photo Credits: Canva

Grab some pita bread and follow these steps to make some Masabacha:


  • 1 cup Chickpeas, soaked overnight
  • Water, for pressure cooking
  • 1 Bay leaf
  • 1 Black cardamom
  • 3 to 4 Black peppercorns
  • 2 Cloves
  • 4 tbsp Tahini (sesame paste)
  • 6 to 8 Garlic cloves
  • 1 tsp Jeera powder (cumin powder)
  • Salt, to taste
  • 1/4 cup Olive oil
  • 2 tbsp Parsley, chopped
  • Juice of 1/2 a lemon
  • Zaatar, Sumac, and Olive oil for garnish


  1. In a pressure cooker, add the soaked chickpeas and enough water to cover them.
  2. Add bay leaf, black cardamom, black peppercorns, and cloves to the chickpeas.
  3. Close the pressure cooker and cook for about 4 whistles, or until the chickpeas are soft and cooked through.
  4. Once cooked, allow the pressure to release naturally.
  5. Reserve about 1/2 cup of the boiled chickpeas and set them aside.
  6. In a blender, add the remaining boiled chickpeas, tahini, garlic cloves, jeera powder, salt, and olive oil.
  7. Blend everything into a smooth paste. If the mixture is too thick, you can add a little water to achieve the desired consistency.
  8. To assemble the Masabacha, spread the reserved boiled chickpeas on a plate.
  9. Pour the blended hummus mixture over the chickpeas on the plate.
  10. Sprinkle chopped parsley on top for a fresh and vibrant flavour.
  11. Squeeze the juice of half a lemon over the hummus and chickpeas. The lemon juice adds a tangy and refreshing element.
  12. To enhance the flavours, generously sprinkle Zaatar and Sumac over the hummus. Zaatar is a blend of herbs, sesame seeds, and sumac, while Sumac is a tangy spice commonly used in Middle Eastern cuisine.
  13. Drizzle a bit more olive oil over the top to add richness and a silky texture.
  14. Gently mix all the ingredients on the plate, combining the creamy hummus with the chickpeas and flavourful garnishes.
  15. The resulting dish will have layers of flavours and textures, from the creamy hummus to the tender chickpeas and the aromatic spices.

Masabacha offers a delightful combination of flavours, textures, and aromas that represent the essence of Middle Eastern cuisine. 

Cover Image Courtesy: @saranshgoila/Instagram