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garlic cumin seeds salt chickpeas Tahini extra-virgin olive oil lemon juice unsalted butter nuts kirmizi biber serving
Viewed: 58 - Published at: 4 years agoIngredients
- 4 cloves garlic
- 1 teaspoon cumin seeds
- Coarse salt
- 2 15 1/2-ounce cans chickpeas, drained
- 3 tablespoons tahini
- 5 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons pine nuts
- 1/2 teaspoon kirmizi biber or Aleppo pepper (see note)
- Flatbread for serving
Method
- Preheat oven to 400 degrees.
- With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced.
- Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth.
- Transfer mixture to shallow casserole, preferably earthenware.
- Heat butter in small skillet.
- Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture.
- Bake for 20 minutes, and serve hummus warm with wedges of flatbread.
