I can hear you say – ‘hummus, honestly? Yawn.’ I know what you are saying but hear me out here.
This is not fridge-cold supermarket stuff. This is, as my Turkish friends call it – sicak humus!
This hummus is hot – literally and figuratively. And I will not apologise about the copious amounts of melted butter it gets covered in.
Hot hummus, silky, sweet butter and toasted pine nuts perfect to scoop with crispy shards of pita bread, sumac blush adorning their griddled cheeks.
Hot hummus (Sicak humus)
400g tinned chickpeas, drained and rinsed
50ml olive oil
1/2 lemon, juice only
2 garlic cloves, finely grated
1 tsp cumin seeds
1 tbsp tahini
20g pine nuts
1. Blitz up 400g of chickpeas, olive oil, lemon juice, garlic, cumin seeds, tahini, yogurt, salt and pepper in a food processor until smooth. Place in an oven-proof dish and set aside.
2. Then heat a dry frying pan and fry the pine nuts on medium heat until just starting to turn golden, stirring all the time. Add the butter and let it melt. Pour this over the hummus and place it in the oven for 10 minutes.
I cut the pitas in two, brush them with oil, sprinkle with sumac and griddle until crispy. You can also grill them in the oven, just like you would do for a fattoush salad.