I eat houmous quite often as it’s a dish I enjoy. Before looking in the Turkish cookbook for recipes I had no idea it can be baked. I was a little reluctant as I thought the houmous will be dry, but it wasn’t. I loved this dish and it’s surely something that I will cook again and again.
For this recipe I’ve used boiled chickpeas. If you have dry chickpeas, use the technique presented in my Houmous recipe to boil them quicker.
Ingredients for 4 servings of baked houmous as a starter:
– 600g boiled chickpeas
– a few spoons of oil
– juice of 2 lemons
– 3 garlic cloves
– 3 spoons of tahini paste
– 60g full fat yogurt
– 40g pine nuts
– 20g butter
– salt, black pepper, paprika, cumin
Preheat the oven at 200C or 180C fan. Put the chickpeas in a food processor. Add the oil, lemon juice, garlic and cumin and blitz. Add the tahini paste and the yogurt and mix until the houmous is light and very smooth. If the houmous is not smooth enough add a few spoons of water. Transfer the houmous in a heatproof dish and smooth the top with a spoon.
In a pan dry roast the pine nuts over medium heat until they become golden brown. Lower the heat and add the butter. When the butter has melted completely, add the paprika and stir. Pour the pine nuts over the houmous. Bake the houmous for 25 minutes until it has risen slightly and the butter was absorbed.
Serve hot from the oven with pitta bread. I like pairing houmous with olives.