Warm Hummus

• 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.
2. Oil a small baking dish or oven-proof bowl.
3. Turn on a food processor fitted with the steel blade and drop in the garlic.
4. Process until the garlic adheres to the sides of the bowls.
5. Turn off the machine and scrape down the sides of the bowl.
6. Add the chickpeas and cumin and turn on the machine.
7. Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine.
8. Process until the mixture is smooth.
9. Season to taste with salt.
10. Scrape into the baking dish or bowl.
11. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.
12. Bake for 10 to 15 minutes and serve hot with pita bread.

garlic, chickpeas, salt, cumin seeds, extra virgin olive oil, lemon juice, sesame tahini, nuts, turkish red pepper

Taken from cooking.nytimes.com/recipes/1014388 (may not work)