Quick Hummus Masabacha | Christopher Kimball’s Milk Street

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Milk Street Recipe

Quick Hummus Masabacha

35 minutes

Quick Hummus Masabacha

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.

4-6

Servings

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.

35 minutes

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