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.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.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.