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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
Ingredients
-
6
tablespoons extra-virgin olive oil, divided
-
3
tablespoons pine nuts
Directions
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01In 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.
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August 29, 2022
Amazingly delicious!
The flavors unfold over my tastebuds…so yum!!
I really enjoyed this recipe. Although half of the ingredients are found in hummus, the addition of cinnamon and onions really take this in a different direction. I wasn't expecting to like the cinnamon as much as I did. The crunch of the onions and pine nuts on top was also nice. I would definitely make this again, especially when having guests, since it was relatively easy and is more original than hummus.
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I enjoyed this more than typical hummus. I subbed a pinch of ground cinnamon, which I think gave it a stronger cinnamon taste and in the future I would leave it out unless I had an actual cinnamon stick.