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Quick Hummus Masabacha

Quick Hummus Masabacha

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

Masabacha is a type of hummus in which whole chickpeas are dressed with tahini, lemon and olive oil. No 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 texture. To make an infused oil to garnish the hummus, we like the nuanced flavor of Aleppo 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.

Tip

Don’t rinse the chickpeas after emptying the cans. The liquid that clings to them lends the hummus a slightly more velvety texture. When toasting the pine nuts and blooming the spices, don’t overheat the oil, which will cause the pepper to scorch and turn bitter. As soon as the oil is bright red and bubbling, transfer the mixture to small bowl. Finally, don’t forget to reserve ¼ cup cooking liquid before draining the simmered chickpeas in a colander.

Ingredients
  • 6

    tablespoons extra-virgin olive oil, divided

  • 3

    tablespoons pine nuts

  • 1-1½

    teaspoons Aleppo pepper or ½ to ¾ teaspoon red pepper flakes

  • 1

    cinnamon stick

  • Kosher salt and ground black pepper

  • 3

    15½-ounce cans chickpeas, drained

  • ¼

    teaspoon baking soda

  • 2

    medium cloves garlic, smashed and peeled

  • ⅓

    cup tahini

  • 3

    tablespoons lemon juice

  • 4

    scallions, thinly sliced on the diagonal

Step 1

In a large saucepan, combine 3 tablespoons of oil, the pine nuts, Aleppo pepper, cinnamon and ½ teaspoon salt. Heat over medium-low, stirring occasionally, until bubbling, 2 to 3 minutes. Immediately transfer to a small bowl, then return the cinnamon stick to the saucepan.

Step 2

To the saucepan, add the chickpeas, baking soda, garlic, ½ teaspoon salt 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

Remove 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. Using a fork, mash until smooth.

Stir in the tahini, lemon juice, ½ teaspoon salt, 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. Drizzle with the spiced oil-nut mixture and additional olive oil.