Andrew Scrivani for The New York Times
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.
2 garlic cloves
2 cups cooked chickpeas (if using canned, rinse thoroughly)
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground
1/4 cup extra virgin olive oil
3 tablespoons lemon juice (more to taste)
3 tablespoons sesame tahini
1 tablespoon pine nuts
1/2 teaspoon Turkish red pepper or Aleppo pepper
1. Heat the oven to 400 degrees. Oil a small baking dish or oven-proof bowl. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowls. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin and turn on the machine.
2. Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine. Process until the mixture is smooth. Season to taste with salt. Scrape into the baking dish or bowl. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.
3. Bake for 10 to 15 minutes and serve hot with pita bread.
Yield: 2 cups
Advance preparation: The hummus can be made a day ahead, but don’t garnish it with the olive oil, pine nuts and red pepper until ready to serve. Leftovers will keep for three or four days in the refrigerator.
Nutritional information per tablespoon: 42 calories; 3 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 1 milligram sodium (does not include salt to taste); 1 gram protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Warm Hummus — Recipes for Health
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