Warm Hummus

Ingredients

• 4 cloves garlic
• 1 teaspoon cumin seeds
• Coarse salt
• 2 15 1/2-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 Information

  • Nutritional analysis per serving (8 servings)

    305 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 9 grams protein; 7 milligrams cholesterol; 282 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 appetizer servings

Preparation

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.
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.

50 minutes