Hummous With Pine Nuts Turkish-Style
I don't know how closely this resembles the hummous served in Turkey, but it is delicious! Printed in our local newspaper.
1 1/2 cups
- 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
- fresh ground black pepper
- 1 tablespoon olive oil
- 1/2 cup pine nuts (NO substitution)
- 1/2 teaspoon cayenne pepper
Toast the cumin seeds and crush lightly.
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.
Transfer hummous to serving bowl or platter.
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!
Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
Garnish the hummous with the pine nuts. Serve with pita bread to scoop up the dip.