Hummus With Pine Nuts Turkish-Style
Time: 16 mins
Ingredients
- 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
Directions
- 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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