Hummus With Pine Nuts Turkish-Style

• Chickpea puree
• chickpeas↗1 can

  15 ounce, rinsed and drained (*reserve* some of the liquid)

• garlic cloves↗3 -5 cloves

  peeled

• cumin seed↗1 teaspoon

  lightly toasted then crushed with pestle and mortar

• lemon juice↗1
• tahini↗1⁄4 cup
• salt↗
• fresh ground black pepper↗
• Garnish
• olive oil↗1 tablespoon
• pine nuts↗1⁄2 cup

  NO substitution

• cayenne pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Toast the cumin seeds and crush lightly.

2. 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. 3

   Transfer hummus to serving bowl or platter.

4. 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. 5

   Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.

6. 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.