Warm Hummus Recipe

Name: Warm Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cloves garlic, 1 teaspoon cumin seeds, Coarse salt, 2 15 1/2-ounce cans chickpeas, drained, and more.

Yes, Warm Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Hummus

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