Hot Chickpea Purée with Pine Nuts

Sıcak humus

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Preparation info

  • Difficulty

    Easy

  • Serves

    3-4

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

From central and eastern Anatolia comes this delectable thick humus that is baked in the oven and served hot. It is filling, nourishing and soothing.

Ingredients

  • 4 oz/120 g chickpeas
  • 3 tablespoons tahin
  • 4 cloves garlic, crushed with salt
  • 4-5 tablespoons olive oil
  • juice of 1 lemon
  • 1 teaspoon cumin seeds
  • salt and freshly ground black pepper
  • 1-2 tablespoons butter
  • 1 tablespoon pine nuts
  • ½ teaspoon kırmızı biber

Method

  • Preheat oven to 400F/Mark 6/200C
  • Soak and cook the chickpeas as for humus. Then pound them with the tahin, garlic, cumin, olive oil and lemon juice (or whizz them all together in an electric mixer). Season to taste.
  • Spoon the mixture into an earthenware pot. Melt the butter in a pan, stir in the pine nuts and kırmızı biber, and pour it over the humus. Bake it in the oven for about 20 minutes to let it soak up the butter, and serve hot with pide.