Which runnier hummus variation keeps the chickpeas whole?

Which runnier hummus variation keeps the chickpeas whole? Musabbaha is the runnier hummus variation made with whole chickpeas.

Also called msabbaḥa, musabbaḥa, or mashausha, it is popular across the Levant. Unlike ordinary hummus, whose chickpeas are blended into a smooth purée with tahini, musabbaha leaves the chickpeas intact and combines them with tahini, lemon juice, garlic, and olive oil.

The Arabic name is connected with the root sabaha, meaning “to swim,” an image of chickpeas swimming in tahini and oil. The dish is often served warm or at room temperature with pita bread and may include parsley, hard-boiled egg, melted butter, pomegranate juice, pistachios, or toasted pine nuts, depending on the regional style.

A common mix-up is treating musabbaha as simply another spelling of hummus. It is better understood as a related preparation with a deliberately coarser texture. The spelling varies in English, but “Musabbaha” clearly identifies the dish described in the question.