Hummus With Pine Nuts Turkish-Style

piątek, 14 lutego 2014

Hummus With Pine Nuts Turkish-Style

Time: 16 mins


  • 1 (15 ounce) can chickpeas, rinsed and drained (*reserve* some of the liquid)
  • 3 -5 garlic cloves, peeled
  • 1 teaspoon cumin seed, lightly toasted then crushed with pestle and mortar
  • 1 lemon, juice of
  • 1/4 cup tahini
  • salt
  • fresh ground black pepper


  • 1 Toast the cumin seeds and crush lightly.
  • 2 In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary.
  • 3 Transfer hummus to serving bowl or platter.
  • 4 In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn!
  • 5 Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
  • 6 Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.

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