Warm, yes really, warm hummus with baked bread

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Recipe by Damaris Beems Course: side, mezze, AppetizersCuisine: Lebanese, Palestinian
Servings

12

Preparation

30

minutes
Cooking time

10

minutes
Total time

40

minutes

Hummus, I eat it almost every day. I eat it all the time. Combine it with just about anything. I’m never tired of it. And I always had it at room temperature until now. Until one day it was served as a hot dish. And then … I experienced hummus in another dimension. I could have it it as a main, but I am not sure about other people… ‘:-) This hummus is softened by the yogurt. And the baked bread from the oven that you find on and under and half in it fits perfectly. Well, I’d say. Once served like this and there is no way back.

Ingredients

  • 400 gram chick peas from a can

  • 250 ml plant based yogurt

  • 100 gram tahina

  • 4 cloves garlic

  • 1 table spoon round cumin

  • 3 lemons (juice)

  • 6 pita breads

  • olive oil

  • 75 gram pine nuts

  • 1 table spoon round sumac en 1 table spoon round paprika

  • salt and pepper

Preparation

  • Preheat the oven to 180 degrees. Brush the pita breads on top with some olive oil and then drizzle with paprika. When the oven is hot enough, put the rolls in there for 7 minutes until they have become slightly crispy.
    Cook the chickpeas in their liquid. Add the cumin and the garlic cloves.
    Mix the yogurt and tahina together in a bowl. With some salt and pepper.
    Fry the pine nuts in a dry frying pan until brown, do this carefully so that they do not burn.
  • Drain the chickpeas a little, but collect the moisture in case you need it later on. Squeeze the lemons and add the juice to the chickpeas. Then puree the chickpeas into hummus with the hand blender. Then add the yogurt tahina and stir well. If you think it is still a bit too thick, you can add some of the collected moisture.
  • Spoon the hummus into a nice bowl. Cut the buns into small triangles. Divide the pine nuts and sumac over the hummus. Put the triangles around or stick them with the tip in the hummus. And serve quickly before it cools down again.

Notes

  • I always make hummus with dried chickpeas. If you want to do that too, you have to soak 250 grams of dried chickpeas in water for about 18 hours. And then when you are going to make the hummus, let it cook for 45 minutes. Without salt.

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