Hummus with crushed chickpeas, pine nuts and cumin

Hummus with crushed chickpeas, pine nuts and cumin

By
From
New Middle Eastern Food
Serves
6-8 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Soak 250 g dried chickpeas overnight in water to which 2 tablespoons bicarbonate of soda has been added, then thoroughly rinse. Put the chickpeas in a large pan of fresh water and bring to the boil. Lower the heat and simmer for 1–2 hours, until the chickpeas are tender — the timing will depend on how old they are. Don’t cook them to a mush, but you should be able to squish them easily between your fingers. When cool enough to handle, swish them around to loosen the skins and remove as many as you can. The more skins you can remove, the better. Drain the chickpeas and reserve 1/2 cup to garnish. Tip the rest into a food processor with 1 small clove garlic crushed with 1 teaspoon sea salt, 1/2 teaspoon ground cumin, the juice of 11/2 lemons and 50 ml olive oil. While still warm, blitz to a smooth purée.
  2. To prepare the garnish, heat 50 ml olive oil in a small pan and fry 2 finely sliced garlic cloves and 50 g pine nuts until they start to colour. Remove from the heat and allow to cool slightly. Tip onto the hummus and squeeze on the juice of 1/2 lemon. Serve immediately with plenty of Arabic flatbread.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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