Hummus with Pine Nuts and Cayenne Pepper
Appetizers • Arabian
Description
Instead of canned chickpeas, you can use 200 grams of dry ones. Soak them overnight in cold water, using three times the amount of water compared to the beans, then rinse well, refill with water (also in a one-to-three ratio), and cook without adding salt for at least 1.5 hours.
Ingredients
- Chickpea 1 can
- Lemon 1 piece
- Garlic 1 clove
- Pistachios 1 tablespoon
- Tahini 3 spoons
- Olive Oil 3½ spoons
- Black Cumin (Cumin) 1 tablespoon
- Pita 1 piece
- Herbs to taste
- Salt to taste
- Cayenne Pepper a pinch
Step-by-Step Guide
Step 1
Drain the liquid from the can of chickpeas, as it will be useful later. Rinse the chickpeas well and transfer them to a bowl (set aside a few for garnish). Squeeze the juice of a small lemon using a juicer or simply by hand. In a mortar, grind the cumin into a powder and finely chop the garlic.
Step 2
In a blender, combine the chickpeas, 3 tablespoons of olive oil, cumin, lemon juice, garlic, salt, and 2 tablespoons of liquid from the can of chickpeas. Blend everything together until a thick, smooth mixture forms.
Step 3
Mix the tahini well: sometimes the paste is thinner on top than at the bottom of the jar. Add 3 tablespoons of tahini to the nearly finished hummus and blend again. Taste: if needed, add more tahini, and if the mixture is too dry, add some chickpea water. Refrigerate the result for 1 hour, or preferably 2: the hummus should chill and allow the flavors to meld.
Step 4
Toast the pine nuts in a preheated dry skillet for about 1 minute. Then, place the pita in the skillet and lightly toast it as well until it becomes crispy. Transfer the hummus to the serving plate, drizzle with 0.5 tablespoons of oil, and garnish with the pine nuts and reserved chickpeas.
Step 5
Sprinkle the hummus with a pinch of cayenne pepper and finely chopped herbs. Serve with pita, olives, tomatoes, cucumbers, and other vegetables and herbs for dipping into the hummus.
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