Warm Hummus

• 4 cloves garlic
• 1 teaspoon cumin seeds
• Coarse salt
• 2 15 1/2-ounce cans chickpeas, drained
• 3 tablespoons tahini
• 5 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons pine nuts
• 1/2 teaspoon kirmizi biber or Aleppo pepper (see note)
• Flatbread for serving

1. Preheat oven to 400 degrees.
2. With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced.
3. Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth.
4. Transfer mixture to shallow casserole, preferably earthenware.
5. Heat butter in small skillet.
6. Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture.
7. Bake for 20 minutes, and serve hummus warm with wedges of flatbread.

garlic, cumin seeds, salt, chickpeas, tahini, extra virgin olive oil, lemon juice, unsalted butter, nuts, kirmizi biber, serving

Taken from cooking.nytimes.com/recipes/7248 (may not work)