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Vegetarian, Maghreb and Middle East

Hummus msabbaha with hard boiled egg

Hummus msabbaha is a Lebanese style hummus made with whole, warm chickpeas folded into a tahini, lemon and garlic cream. It serves 4, takes 30 minutes, rates as very easy, and costs €1.60 per serving. The trick is keeping the chickpeas warm so they soak up the tahini cream properly.

A hummus msabbaha, with whole chickpeas still warm, a hard boiled egg and pita, simple and really comforting.

Hummus msabbaha with hard boiled egg
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Msabbaha is hummus in its most rustic form, the version that keeps some bite. Instead of being blended completely smooth, the chickpeas stay partly whole, sitting in a lemony tahini cream sharpened with raw garlic. That texture changes everything, you get the grain of the chickpea under the silky cream, and the cumin adds a quiet warmth that wakes the whole dish up.

This is a dish you can throw together on a weeknight without thinking twice, thirty minutes and almost everything comes from the pantry. The hard boiled egg adds richness and turns this hummus into an actual meal, not just a starter. Serve it warm with soft pita, it has that comforting feel of a Sunday night when you don't want to fuss.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 3 can
  • Tahini 4 tbsp
  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 2
  • Garlic 2 cloves
  • Parsley 1 bunch

Dairy

  • Eggs 4

Bakery

  • Pita bread 4

Allergens Gluten, Eggs, Sesame

The step by step recipe

  1. Hard boil the eggs, peel them and cut them in half. 10 min

    Drop them into cold water as soon as they're done cooking.

  2. Warm the chickpeas through in their liquid without letting them boil. 5 min

    Keep the heat very low, they shouldn't burst.

  3. Mash a third of the chickpeas with the garlic, tahini, lemon, cumin and a little water.

    The mixture should stay thick and slightly chunky.

  4. Fold the whole chickpeas into the cream and spoon into shallow bowls.

    Make a hollow in the center with the back of the spoon to hold the oil.

  5. Top with hard boiled egg, paprika, parsley and olive oil, and serve with warm pita.

    Always finish with the olive oil, it brings the shine.

Our tips to get it right

  • Don't toss the chickpea liquid, it helps loosen the cream if it turns out too thick.
  • Taste the tahini cream before assembling, the balance between lemon and garlic should be clear but not sharp.
  • Reheat the chickpeas over very low heat with a lid on, they'll stay warm longer by the time you serve.

The variations

  • Swap the tahini for almond butter if you don't have any, the flavor will be milder but the texture stays close.
  • Stir a spoonful of plain yogurt into the cream for a smoother version with less tahini punch.
  • For kids, cut the raw garlic by half and serve the cream fully smooth, without whole chickpeas.

What to serve it with

  • Warm pita or flatbread
  • Raw veggies, cucumber or radish
  • Mint tea

Storage

Store the hummus separately from the hard boiled eggs, in a sealed container, for 2 to 3 days in the fridge. It doesn't freeze well since tahini tends to separate. Reheat it gently in a pan or microwave with a splash of water or olive oil to bring back its texture.

Questions about this dish

Can you use dried chickpeas instead of canned?

Yes, soak 150g of dried chickpeas overnight then cook them for about an hour until tender. Save some cooking water to adjust the cream, the result will taste even better.

Can you make msabbaha ahead of time?

You can make the tahini cream and boil the eggs a few hours ahead. Warm the chickpeas and assemble the dish just before serving to keep the texture right.

Can you replace tahini if you don't have any?

Almond or cashew butter works in a pinch, the flavor will be less distinctive but the texture holds up. Avoid leaving it out entirely, it's what gives the cream its richness.

Why leave some chickpeas whole?

That's what sets msabbaha apart from a fully smooth hummus. The whole chickpeas add bite and a more rustic texture under the cream.

How long does it take to make a hummus msabbaha with a hard boiled egg?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a hummus msabbaha with a hard boiled egg?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hummus msabbaha with a hard boiled egg cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, sesame. Always check the labels of the products you buy.

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