"I don't know how closely this resembles the hummus served in Turkey, but it is delicious!
Printed in our local newspaper."
1 (15 ounce) cans
chickpeas, rinsed and drained
( *reserve* some of the liquid)
garlic cloves, peeled
cumin seed, lightly toasted then crushed with pestle and mortar
lemon, juice of
fresh ground black pepper
( NO substitution)
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.
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Hummus With Pine Nuts Turkish-Style (cont.)