Warm Hummus

Name: Warm Hummus
Total time: 50 min
Yield: 8 to 10 appetizer servings
Cuisine: middle eastern
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; 1/2 teaspoon kirmizi biber or Aleppo pepper (see note); Flatbread for serving

Recipe from Develi

Adapted by Florence Fabricant

Updated June 14, 2023

Total Time: 50 minutes
Rating: 4(14)
Comments: Read comments

Featured in: America Discovers The Turkish Mosaic

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Ingredients

Yield:8 to 10 appetizer servings

4cloves garlic
1teaspoon cumin seeds
Coarse salt
215½-ounce cans chickpeas, drained
3tablespoons tahini
5tablespoons extra virgin olive oil
3tablespoons fresh lemon juice
2tablespoons unsalted butter
2tablespoons pine nuts
½teaspoon kirmizi biber or Aleppo pepper (see note)
Flatbread for serving

Ingredient Substitution Guide

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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.

Tip

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.