Tereyagli Humus - Hot Hummus
This is a Syrian version of the Middle Eastern classic, kicked up with cumin and red pepper flakes. A light dusting of sumac at the end adds a nice touch of acidity.
Ingredients
- 2 cups chickpeas, cooked
- 5 cloves garlic
- Juice of 1 lemon
- ½ tsp red pepper flakes
- 1 Tbsp cumin, ground
- Salt
- 1 cup tahini
- 3 Tbsp olive oil
Finishing
Method
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1
Place chickpeas in a food processor with garlic, lemon juice, red pepper flakes, ground cumin and salt.
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2
Purée. Incorporate tahini and olive oil until the humus is creamy. Add water if it’s too thick- it will thicken more in the oven.
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3
Spread hummus on a large gratin dish.
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4
Heat butter in a small pan until bubbling and foamy, then add finishing spices and simmer for 2-3 seconds. Pour on top of the hummus.
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5
Bake in an oven heated to 435°F until the hummus is hot, the butter has been absorbed and the nuts are brown.
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6
Serve hot with bread.
