Quick Hummus Masabacha

Masabacha is a type of hummus in which whole chickpeas are dressed with tahini, lemon and olive oil. N o food processor or blender needed, so if made with canned chickpeas—as we do here—it’s a breeze to assemble. We simmer the canned chickpeas with garlic and a little baking soda; the alkali helps soften the chickpeas and their skins for a better finished tex ture. T o make an infused oil to garnish the hummus, we like the nuanced flavor of A leppo pepper; red pepper flakes are a fine substitute, but since they have more assertive heat, use less. If you wish to add more substance to your hummus masabacha, hard-cooked eggs are a common garnish. Pita bread is a must for serving alongside. Don’t rinse the chickpeas after emptying the cans. The liquid that clings to them lends the hummus a slightly more velvety tex ture. When toasting the pine nuts and blooming the spices, don’t overheat the oil, which will cause the pepper to scorch and turn bitter.

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Step 1

I n a large saucepan, combine 3 tablespoons of oil, the pine nuts, Aleppo pepper, cinnamon and 1 teaspoon salt. H eat over medium-low, stirring occasionally, until bubbling, 2 to 3 minutes. I mmediately transfer to a small bowl, then return the cinnamon stick to the saucepan.

Step 2

To the saucepan, add the chickpeas, baking soda, garlic, 1 teaspoon salt and 4 cups water. Boil over high, then reduce to medium and cook, uncovered and stirring occasionally, until the chickpeas are tender and the skins begin to separate, 7 to 10 minutes. Measure ¼ cup of the cooking liquid into a medium bowl, then drain the chickpeas in a colander, shaking to remove as much water as possible.

Step 3

R emove and discard the cinnamon stick. Transfer the garlic and ½ cup of the chickpeas to the bowl with the cooking water, then add the remaining 3 tablespoons oil. U sing a fork, mash until smooth. Stir in the tahini, lemon juice, 1 teaspoon salt and ½ teaspoon black pepper, then fold in the remaining whole chickpeas. Taste and season with salt and black pepper. Transfer to a serving bowl and top with the scallions. D rizzle with the spiced oil-nut mixture and additional olive oil