If you’ve tried my Sautéed Mushroom Hummus before, you might think this recipe is more of the same—but it’s actually a totally different vibe! Inspired by Lebanese and Syrian cuisine, this dish is called Mashawsha.
Here, the chickpeas aren’t blended into a smooth dip. Instead, we keep them whole and pile them onto the plate just as they are, then smother everything with creamy tahini and top it with green hot pepper sauce.
It’s simple, fresh, and absolutely delicious. Plus, like all my recipes, it’s completely dairy-free. Trust me, once you try chickpeas this way, you’ll be hooked!
Contents
Key Ingredients
Plain cooked chickpeas: Chickpeas are the soul of Mashawsha for me—delicious and super satisfying. I love how they make the dish hearty and full of plant-based goodness.
Baking Soda: I always add a pinch of baking soda when cooking chickpeas. It’s my little trick to get them extra soft and tender, just the way I like.
Yellow Onion: I add onion to the chickpea cooking water to infuse the chickpeas with a gentle sweetness and subtle depth of flavor—it makes every bite more delicious without overpowering the dish.
Tahini: It’s not possible to make this dish without tahini. It ties everything together—and it’s packed with calcium, protein, and minerals too!.
Lemon: I always use fresh lemon—never the bottled stuff. It’s so much tastier and healthier. Honestly, lemon is a must in this recipe; without it, the whole dish just wouldn’t be as bright or delicious.
Parsley: I love finishing Mashawsha with a sprinkle of finely chopped parsley. It adds a pop of fresh color and a little herby brightness that really brings the whole dish to life.
Green Hot Pepper: I always buy fresh green hot peppers right from the supermarket to make the spicy sauce—never the premade stuff in a bottle. Fresh peppers give the sauce its bold kick and vibrant flavor that you just can’t get otherwise.
Olive Oil: I use only olive oil here because it’s the healthiest choice and really the only oil that truly complements the flavors of Mashawsha. It’s rich, fruity notes tie everything together perfectly.
Garlic: Garlic is non-negotiable in this recipe! It adds that bold, savory depth I love and brings its own health perks, too.
Himalayan Salt: I reach for Himalayan salt because I like its clean, mineral taste—it really brings out the best in all the other ingredients.
How to Eat Mashawsha Hummus?
You can enjoy this dish in so many ways—scoop it up with warm pita bread, pile it alongside a fresh salad, add some crunchy pickles, onions, or olives, or honestly, just grab a fork and dig in. However you serve it, it’s always delicious!
How to Store Cooked Chickpeas?
Cooked chickpeas will keep in the fridge for about two days—three at the most if you’re lucky. If you want to save them longer, just pop them in the freezer and they’ll stay good for up to three months. Super handy for quick meals!
Can I Store Ready-to-Eat Mashawsha?
Yes, you can keep Mashawsha in the fridge, but honestly, it’s at its best when the chickpeas are freshly cooked and warm. The flavors and texture are just so much better right after making it! If you do have leftovers, leave them on the same plate, covered with plastic wrap, and eat the rest later.
How Long Does Hot Pepper Sauce Last in the Fridge?
The spicy pepper sauce will stay fresh in the fridge for about three to four days, max. If you want to keep it longer, just pop it in the freezer—it’ll last for several months and still taste great when you need that extra kick!
Mashawsha with Green Hot Pepper Sauce
Equipment
- 1 Stailess steel pot
- 1 stainless steel bowl
- 1 dainer
- 1 Drainer Spoon
Ingredients
For the Hummus:
- 800 g Dried chickpeas
- 4 l Water (for soaking and cooking)
- 1/5 Yellow onion
- 1 tbsp Baking soda
- 1/4 cup Tahini (per serving)
- 3 Crushed garlic cloves (per serving)
- 1 Lemon juice
For the Hot Pepper Sauce:
- 4 Green hot peppers
- 1 Head of garlic
- 150 ml Olive oil
- 1 Lemon juice
- 1/5 teaspoon Salt (preferably Himalayan)
- 4 leafs Scallion (only the green part)
For the Decoration
- 2 tbsp Choped parsley
- 1 tbsp Olive oil
- 1 tbsp Tahini
Instructions
- Prep the Chickpeas: Soak the chickpeas in plenty of water for about 12 hours—overnight works great. Once they’re done soaking, drain them and put them in a pot with fresh water, half a peeled yellow onion to give more taste, and a pinch of baking soda. Let them cook for two to three hours, until they’re super soft and tender. Don’t rush this step; the softer the chickpeas, the better the final dish!
- Spicy Pepper Sauce:To make the spicy sauce, toss peeled garlic, long green onion, fresh hot green pepper, salt, olive oil, and lemon juice into a food processor. Pulse until everything’s finely chopped. Scoop the mixture into a bowl and give it a good stir. Taste and adjust with extra olive oil, lemon, salt, or pepper if you like. This sauce should be bold, zesty, and spicy!
- Mix the Chickpeas and Tahini: Once your chickpeas are perfectly cooked, use a slotted spoon to scoop a portion into a serving bowl while they’re still warm. Pour about two tbsp of pure tahini over the chickpeas, add a pinch of salt, the juice of half a lemon, a splash of cold water, and two crushed garlic cloves.
- Create a Creamy Mash: Gently mix everything together, moving your spoon from the bottom up until it all comes together into a smooth, creamy (but not pureed) mixture—just like in the picture.
- Top and Serve: Now, spoon one or two tablespoons of your spicy pepper sauce right on top. Drizzle a little extra tahini and a splash of olive oil over the sauce, then finish with a sprinkle of fresh parsley for that perfect finishing touch. Dig in with a fresh pita while it’s warm and enjoy every bite!
Notes
Nutrition Information for 1 portion: 813 Calories – 29g Protein- 40 g Total Fat – 91 g Carbohydrates – 0mg Cholesterol – 701mg Sodium – 5 g Saturated Fat.
Final Words!
I hope you give Mashawsha a try and discover just how comforting and flavorful this dish can be.
It’s one of those recipes that feels both homey and exciting every time I make it. What I love most is how nourishing it is—packed with calcium, protein, and totally dairy free, so you can feel good about every bite.
Whether you serve it up for a crowd or enjoy a cozy bowl all to yourself, Mashawsha brings a taste of Lebanese and Syrian tradition right to your table. Enjoy it warm, fresh, and with all your favorite sides—trust me, you’ll be hooked!
I’m Simone, and I’m here to make your dairy-free journey simple, enjoyable, and delicious! Whether you’re lactose intolerant, have a dairy allergy, or are exploring a plant-based lifestyle, Dairy Free Club is your go-to resource for finding the best dairy-free alternatives.
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