Spicy chickpeas dip with pine nuts

Fragrant and mild spices are used in this version of hummus giving a special taste and aroma! The pine nuts also add something extra to this dip which can be served along with pitta breads or toasted bread

Recipe of Myrssini Lambraki,
a well known Chef and food writer

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 4 people):
1 ½ tea-cup of boiled chickpeas (keep aside some of their broth)
1⁄3 tea-cup of tahini paste
4 tbsp of fresh lemon juice
1 clove of garlic, minced
2 tbsp of olive oil
½ tsp of ground cinnamon
½ tsp of ground cloves
½ tsp of ground cumin
½ tsp of ground coriander
½ tsp of coarse pepper
salt

To garnish:
2 tbsp of pine nuts
1 tbsp of olive oil

Method:
Gently rub the boiled chickpeas with your hands so to discard their skin. Rinse well and leave aside to dry.

Put in a blender the chickpeas, the tahini paste, the garlic, the lemon juice, the olive oil, the spices and the salt. Work the ingredients, whizzing until you have a thick and homogeneous mixture. If it is too thick add 1-2 tbsp of the liquid they boiled in.

In a non-stick frying pan warm the oil on medium heat and gently sauté the pine nuts, stirring with a wooden spatula until they get a nice golden colour.

Divide the dip into small bowls, make a well in the centre with the back side of a spoon, garnish with the toasted pine nuts and serve.