Hummus Masabacha (חומוס מסבחה) is the warm, loose, deliberately unfinished version of the chickpea plate: instead of a tight smooth puree, the chickpeas are left whole or barely crushed, bound in a slack tahini and cooking-liquid sauce, and served hot. The angle is texture turned inside out. Where standard hummus hides every bean in a uniform paste, masabacha shows them, so the build hinges on the chickpeas being cooked soft enough to give way under the tooth while still holding their shape, and on the sauce around them staying loose and warm rather than setting up stiff.
The build starts from the same pot but stops earlier. Chickpeas are soaked and simmered until very tender, and a portion is reserved whole. A loose base is made from some of those chickpeas with raw tahini, lemon, garlic, and a good amount of the warm cooking liquid so it pours rather than spreads. The whole chickpeas are folded back in or mounded over the top, then the plate is finished hot with olive oil, cumin, chopped parsley, often a spoon of s'chug or a scattering of more whole beans. It is eaten warm and soon, because the texture is the point and it tightens as it cools. To take it as a sandwich, warm pita is torn and used to scoop, each piece coming up with sauce and several whole chickpeas together. Done right, the masabacha is loose and glossy, warm through, the chickpeas tender but distinct, and the bread lifts a full, sloppy scoop without the sauce setting into paste. Done wrong, the chickpeas are firm and the sauce is thin and flavorless, or it has been left to stand and seized into something closer to cold thick hummus, losing the whole reason for the dish.
It varies mostly by how loose it is run and what is stirred through. Some kitchens keep it nearly soupy with most beans whole for maximum contrast; others crush more of the chickpeas so it sits between hummus and masabacha. A soft egg pressed into the warm sauce, a heavier hand with cumin, lemon, and garlic, or a pool of spiced oil are common finishes. The smooth hummus plate is its direct counterpart and the ful version a close relative, each moving the same base a different way and deserving its own treatment rather than a footnote here, but masabacha holds its own identity: the chickpea plate left coarse and served warm, with bread to scoop it while it is still loose.