I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper.
- 425.24 g can chickpeas, rinsed and drained (*reserve* some of the liquid)
- 3-5 garlic cloves, peeled
- 4.92 ml cumin seed, lightly toasted then crushed with pestle and mortar
- 1 lemon, juice of
- 59.14 ml tahini
- fresh ground black pepper
- 14.79 ml olive oil
- 118.29 ml pine nuts (NO substitution)
- 2.46 ml 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 hummus 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 nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.