This isn’t your everyday hummus—it’s a flavor bomb from the 13th century that will completely change the way you think about dips. The first time I tried hummus kassa, I couldn’t believe how bold and fragrant it was.
With layers of toasted nuts, zesty herbs, and an ancient spice blend known as Atraf Tib, it’s the kind of dish that makes everything else on the table feel like background noise.
What starts as a humble chickpea base transforms into something wildly complex, rich, and unforgettable.
A Timeless Twist on Traditional Hummus
Hummus kassa isn’t just a recipe—it’s a rediscovery. It blends the earthy comfort of slow-simmered chickpeas with deeply aromatic spices that trace their origins to medieval Islamic cuisine.
The addition of Atraf Tib—a spice mix with dried rosebuds, spikenard, cardamom, and mace—sets this version apart.
This spice mix takes center stage, wrapping the whole dish in a warm, almost perfumed intensity that lingers long after the last bite.
Why Atraf Tib Makes This So Special
The secret weapon in hummus kassa is Atraf Tib. It’s more than just seasoning—it’s a story. A vibrant blend of dried florals, exotic roots, and warm spices that was once a staple in 13th-century Arabic kitchens.
You’ll find bay leaves, rosebuds, long pepper, nutmeg, clove, and other bold elements coming together to form something intensely flavorful.
Here’s why it works so beautifully in this recipe:
- Balances savory and floral: The rose and cardamom add brightness.
- Adds complexity: No two bites taste exactly the same.
- Preserves tradition: This spice mix gives the dish cultural depth.
You can make a batch of Atraf Tib in advance—it keeps well and can be sprinkled into other dishes too, like stews or roasted vegetables.
A Hummus Packed with Texture & Color
This isn’t a dip that hides behind smoothness. Every spoonful has something new to bite into. Walnuts, almonds, pistachios, and hazelnuts provide crunch and contrast.
Fresh herbs like mint and parsley bring a burst of green freshness, while preserved lemon adds a citrus kick that keeps the richness in check.
Topped with extra nuts, a swirl of olive oil, and even more herbs, the visual appeal of this dish is unbeatable. It’s ideal for sharing at:
- Gatherings and parties
- Family-style Mediterranean feasts
- Middle Eastern-inspired mezze boards
And because it’s meant to be served at room temp, it’s super make-ahead friendly.
A Plant-Based Dish That Feels Decadent
Hummus kassa is completely plant-based, yet it delivers the kind of luxurious mouthfeel that usually comes from something much heavier. The tahini brings creaminess, the nuts deliver richness, and the olive oil rounds it all out.
This recipe checks all the boxes for modern dietary lifestyles:
- Vegan and dairy-free
- Gluten-free
- Protein-packed from chickpeas and nuts
- Low-carb friendly when served with fresh veggies instead of bread
You can even tweak the nut mixture to match your pantry—skip the pistachios or sub in sunflower seeds for a nut-free version.
Flavor Tips & Serving Suggestions
This is one of those dishes that gets even better with time. A chill in the fridge allows the spices and lemon to sink into the chickpeas and harmonize.
For the best result, give it a full eight hours before serving. If you’re planning ahead, it’s a perfect make-ahead dip for busy weeks or dinner parties.
To serve:
- Top with more herbs and a generous glug of good olive oil
- Pair with flatbread, warm pita, or crisp cucumber slices
- Add a side of marinated olives or pickled turnips for contrast
Want it extra indulgent? Try it warm. Just a few minutes in a low oven brings out the roasted nuttiness even more.
Hummus Kassa Recipe
Equipment
- Food processor or blender (medium or large size)
- Spice grinder or mortar and pestle
- Medium saucepan
Ingredients
For the Atraf Tib (makes more than needed; store extra):
- 2 small dried bay leaves
- 1 teaspoon dried rosebuds
- 1 teaspoon dried spikenard root
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon ground mace
- ½ teaspoon ground betel nut
- ½ teaspoon ground long pepper
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground clove
- ¼ teaspoon ground caraway seeds
- ¼ teaspoon ground coriander
For the Hummus:
- 1 cup dried chickpeas
- 4 tablespoons tahini
- 2 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil, plus more for garnish
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped pitted olives
- ¼ cup raw, unsalted walnut halves, plus more for garnish
- ¼ cup shelled raw, unsalted almonds, plus more for garnish
- ¼ cup shelled raw, unsalted pistachios, plus more for garnish
- ¼ cup whole raw, unsalted hazelnuts, plus more for garnish
- 3 tablespoons finely chopped fresh mint leaves plus more for garnish
- 3 tablespoons finely chopped fresh parsley leaves plus more for garnish
- ¼ salt-preserved lemon finely chopped
- 1 teaspoon Atraf Tib
- 1 teaspoon dried rue
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground caraway seeds
- ¼ teaspoon ground coriander
Instructions
- Prepare the Atraf Tib: Grind the bay leaves, rosebuds, and spikenard. Mix with ginger, cardamom, nutmeg, mace, betel nut, long pepper, black pepper, clove, caraway, and coriander in a small bowl. Store the excess spice mix in an airtight container.
- Soak and Cook Chickpeas: Soak chickpeas in cool water for 8 hours. Drain and rinse, then place in a medium saucepan. Cover with 4 inches of water. Simmer over medium heat for about 90 minutes or until soft enough to mash. Drain and cool.
- Blend the Hummus: Optional: Peel chickpeas for a smoother texture. Mix tahini with ½ cup cold water until dissolved. Add to chickpeas along with vinegar, olive oil, and black pepper. Blend in a food processor.
- Add Mix-ins: Add chopped olives, all nuts, mint, parsley, preserved lemon, Atraf Tib, rue, salt, cinnamon, caraway, and coriander. Blend until smooth. If mixing by hand, finely chop or grind mix-ins before combining.
- Rest and Serve: Spread hummus on a plate, cover, and refrigerate at least 8 hours. Before serving, bring to room temperature, garnish with extra herbs, nuts, and olive oil.
Notes
- Atraf Tib Background: Atraf Tib is a historical spice blend used in medieval Islamic cuisine. While the exact ingredients vary by region and time, this blend is inspired by a 13th-century recipe. You can adjust the spices according to taste or availability.
- This hummus is best made a day ahead to allow the flavors to meld.
- Dried rue may be omitted if unavailable but adds a traditional herbal note.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.