Author Notes
Today you can find hummus for sale at every grocery store, big box store or snack stand. Most of this hummus is very thick and heavy with paste-like texture and very little taste. This recipe is nothing like that. It is rich, creamy, velvety smooth, and loaded with flavor! It comes together quickly and easily. It’s one of those magical foods that will disappear before your eyes.
I’ve suggested serving it with chunks of bread which is traditional. After testing the recipe, I think it’s a good idea to have some raw vegetables on hand for those non-bread eaters who want to indulge.
Don’t leave anything out of this recipe. The results are amazing! —At Home with Friends
Ingredients
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2
14.5-oz cans of chickpeas, drained and rinsed
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2 teaspoons
cumin seeds
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2
cloves garlic, crushed
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3-4 tablespoons
olive oil
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Juice of 2 lemons
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2 tablespoons
tahini
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5 tablespoons
thick Greek full fat yoghurt
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Salt and pepper to taste
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3 tablespoons
pine nuts
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1/2 tablespoon
butter
Directions
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Preheat oven to 375 degrees.
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Using a food processor, blend chickpeas, cumin seeds, garlic, olive oil and lemon juice into a thick paste.
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Add the tahini and continue to process until the mixture is smooth.
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Add yoghurt and process until texture is creamy. Season with salt and pepper and put in ovenproof dish.
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Dry roast the pine nuts in a sauté pan just until they begin to brown. Add butter and stir until nuts are well coated and butter is totally melted.
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Pour the pine nuts / butter mixture over the hummus and bake for approximately 20 minutes. The hummus will rise a little.
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Serve immediately with chunks of pita bread or pita chips.
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