Traditional cuisine meets modern with this Mediterranean classic!
What I appreciate about hummus is that it is just so simple. All you need is a few minimal ingredients and then you have something really special. The tahini is an absolute must! A paste made from ground sesame seeds, tahini compliments the flavor of the chickpeas and creates layers of flavor within the hummus.
Here’s the recipe:
(Hint: you’ll need a good food processor or blender for this recipe)
- 2/3 c dried chickpeas
- 1/3 c tahini
- 3 garlic cloves (crushed)
- 2 lemons (juiced)
- 2 TBSP pine nuts
- 1 tsp cumin
- 2 TBSP butter
- 2 TBSP olive oil
- salt & pepper (to taste)
Soak the chickpeas overnight in water. Drain, rinse and boil for 2 hours (until the chickpeas are tender).
Drain, rinse and remove the skin from the chickpeas (Note: this is not a necessary step but it creates a smoother hummus).
Pour the chickpeas into a food processor. Add the tahini, crushed garlic, olive oil, salt, pepper and the lemon juice. Blend until smooth, stopping the food processor from time to time in order to stir and scrape down the sides.
Once the hummus is smooth, pour onto a platter.
In a small frying pan, toast the pine nuts for 1 minute and then add the butter and melt. Remove from the heat and pour over the hummus.
Serve & Enjoy!
This recipe is from the culinary classes at the Gaziantep Mutfak Sanatlar? E?itim Merkezi. For more information or to take a class, visit their website.
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