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.