Hummus With Pine Nuts Turkish-Style

• Chickpea puree
• 1 (15 ounce) can chickpeas, rinsed and drained (*reserve* some of the liquid)
• 3 -5 garlic cloves, peeled
• 1 teaspoon cumin seed, lightly toasted then crushed with pestle and mortar
• 1 lemon, juice of
• 1/4 cup tahini
• salt
• fresh ground black pepper
• Garnish
• 1 tablespoon olive oil
• 1/2 cup pine nuts (NO substitution)
• 1/2 teaspoon cayenne pepper

1. Toast the cumin seeds and crush lightly.
2. In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary.
3. Transfer hummus to serving bowl or platter.
4. In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn!
5. Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
6. Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.

chickpea puree, chickpeas, garlic, cumin, lemon, tahini, salt, fresh ground black pepper, olive oil, pine nuts, cayenne pepper

Taken from www.food.com/recipe/hummus-with-pine-nuts-turkish-style-184901 (may not work)