Hummus With Pine Nuts Turkish-Style |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper. 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 |
1 tablespoon olive oil |
1/2 cup pine nuts (no substitution) |
1/2 teaspoon cayenne 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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