Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In


Side Dish

A New Kind of Hummus

This chunky version of hummus, known as Hummus Masabacha, contains whole chickpeas for a fresh take on the dish.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

You might think you’ve tried every variation of hummus out there, but this version stands out for its chunky consistency and flavorful toppings. Unlike other hummus recipes, you don’t need a blender or food processor to make Masabacha. 

Don’t rinse the chickpeas after emptying the cans, as the liquid adds a velvety texture. Here, the chickpeas are simmered in baking soda, which helps soften them and their skins. And don’t forget to serve with pita alongside for dipping.

This recipe is shared with Clean Eating courtesy of Chef Christopher Kimball, host and executive producer of America’s Test Kitchen, founder of food-media company Milk Street and author of the newly released book, Milk Street: Tuesday Nights Mediterranean. If you haven’t seen his top tips for stocking your pantry for Mediterranean cooking, make sure to give it a read. 


  • 6 tbsp extra-virgin olive oil, divided
  • 3 tbsp pine nuts
  • 1 to 1½ tsp Aleppo pepper (or ½ to ¾ tsp red pepper flakes)
  • 1 stick cinnamon stick
  • kosher salt and ground black pepper
  • 3 15½-oz cans chickpeas, drained
  • ¼ tsp baking soda
  • 1 clove garlic, smashed and peeled
  • ⅓ cup tahini
  • 1 tbsp lemon juice
  • scallions, thinly sliced on the diagonal


  1. In a large saucepan, combine 3 tbsp oil, pine nuts, Aleppo pepper, cinnamon and 1 tsp 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.
  2. To the saucepan, add the chickpeas, baking soda, garlic, 1 tsp 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.
  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 tbsp oil. Using a fork, mash until smooth. Stir in the tahini, lemon juice, 1 tsp salt and ½ tsp 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.

Excerpted from Milk Street: Tuesday Nights Mediterranean. Copyright © 2021 by CPK Media, LLC. Photographs by Connie Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

For more hummus recipes, try our Sweet Potato Hummus Bowl or our Beet Hummus Bowl.