Spicy Hummus with Toasted Pine Nuts and Cumid Seeds

Modification of a Epicurious recipe.


•1/2 cup extra-virgin olive oil plus 1 tablespoon
•3 tablespoons pine nuts
•1 teaspoon cumin seeds
•two 19-ounce cans chick-peas
•4 garlic cloves
•2/3 cup well-stirred tahini
•2/3 cup water
•5 tablespoons fresh lemon juice
•1 teaspoon salt


First, toast the pine nuts and cumin seeds for about 10 minutes. Remove from pan and in the same pan cook 2 cans of chickpeas on a medium to low heat with extra virgin olive oil, garlic, and jalapenos/serranos. Add water or broth, just enough to cover the chickpeas, and simmer for 15 minutes. Strain out liquid.

In a food processor blend chickpeas, lemon juice, tahini, evoo, and water. Add an additional jalapeno or serrano for more heat. Optionally add pine nuts and cumin seeds as well, or save to top finished hummus.