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Ingredients
4 cloves garlic
1 teaspoon cumin seeds
Coarse salt
2 15 ½-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
½ teaspoon kirmizi biber or Aleppo pepper (see note)
Flatbread for serving
Nutritional analysis per serving
25 grams carbs; 6 milligrams cholesterol; 265 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 6 grams fiber; 275 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Kirmizi biber, is Turkish red pepper. A mixture of equal portions sweet paprika and cayenne pepper rubbed with a few drops of olive oil can be substituted.
Private Notes
Comments
Still a bit too much garlic