Best Hummus With Pine Nuts Turkish Style Recipes

WARM HUMMUS

Steps:

• 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.
• 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.

JOE'S HUMMUS WITH PINE NUTS

Steps:

• Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
• Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

WARM HUMMUS

Steps:

• Heat the oven to 400 degrees. Oil a small baking dish or oven-proof bowl. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowls. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin and turn on the machine.
• Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine. Process until the mixture is smooth. Season to taste with salt. Scrape into the baking dish or bowl. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.
• Bake for 10 to 15 minutes and serve hot with pita bread.

ROASTED RED PEPPER HUMMUS WITH PINE NUTS

Steps:

• Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It's also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don't actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
• If you're roasting your own peppers, throw them in the broiler now. Broil peppers until they're burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
• Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you're combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
• Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
• Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
• Slowly drizzle olive oil into mixture until you get the consistency you're looking for.
• Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
• Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
• (serving size is approximately 1/3 c).