Hummus With Pine Nuts Turkish-Style

I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper.

• Ready In: 16 mins
• Yields: 1 1/2 cups

Ingredients

• Chickpea puree

• 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
•  salt
•  fresh ground black pepper

• Garnish

• 1  tablespoon olive oil
• 1⁄2 cup pine nuts (NO substitution)
• 1⁄2 teaspoon cayenne pepper

Directions

1. Toast the cumin seeds and crush lightly.
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. Transfer hummus to serving bowl or platter.
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. Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
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.