Baked chickpea puree (or Hummus) with lemon and pine nuts

This recipe uses a pretty bog standard Hummus and takes it to another level by BAKING it! Yes, baking it… Sounds a little weird, but trust me, it’s delicious 😉

This is courtesy of one of my favourite cookbooks –  ‘The Complete Book of Turkish Cooking”. It’s the kind of book where pretty much EVERY recipe has you salivating and wishing you could eat whatever it is right there and then.

225gm chickpeas (soaked in cold water overnight) or substitute with tinned chickpeas
50ml olive oil
Juice of two lemons
3-4 garlic cloves, crushed
2 tsp cumin seeds, crushed
2-3 tbsp tahini
3-4 tbsp plain yoghurt
2-3 tbsp pine nuts
40gm butter
1-2 tsp Turkish red pepper or paprika

Drain chickpeas and cover with cold water, bring to the boil, then simmer for one hour or until soft and easy to mash. Rinse chickpeas under running water and remove any loose skins. Heat oven to 200c or gas mark 6. Pound chickpeas (or blitz in a food processor) with a large mortar and pestle with the oil, lemon, garlic and cumin. Beat in the tahini and yoghurt until the puree is light and smooth. Season with salt and pepper to taste. Transfer the puree to an ovenproof dish and smooth the top with the back of a spoon. Dry roast the pine nuts in a heavy based fry pan over a medium heat until the nuts are golden brown. Lower the heat and add the butter to melt it, then stir in the red pepper or paprika. Pour the mixture over the hummus and bake for about 25 minutes until it has risen slightly and the butter has been absorbed. Serve straight from the oven with plenty of hot flat bread for dipping – try Natalie’s recipe for quick roti here.

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