TURKISH HOT LAYERED HUMMUS
"Turkish Hummus dip, served hot, topped with a layer of pine nuts, chopped radishes, cucumber and sun-dried tomatoes...."
INGREDIENTS
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For The Hummus
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3 15 ounce cans chickpeas, drained and rinsed
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2 cups Greek yogurt (whole milk)
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1/2 cup extra virgin olive oil
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5 tablespoons lemon juice (from 2 lemons)
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3 medium garlic cloves, pressed or minced
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2 tablespoons tahini
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2 teaspoons cumin seeds
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1 1/2 teaspoons kosher salt
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Pine Nut Topping
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3 tablespoons pine nuts
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3 tablespoons unsalted butter
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1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes plus 1/2 teaspoon sweet paprika)
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Salad Topping
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1/3 of an english cucumber, washed and finely diced
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5 radishes, washed, trimmed, thinly sliced, then stack slices and cut them into 1/4 inch slivers.
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6 tablespoons minced, drained oil-packed sun-dried tomatoes
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Dressing
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2 tablespoons extra virgin olive oil
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1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
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1/4 teaspoon salt
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Several grinds of black pepper
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Optional Garnish
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1 teaspoon toasted pine nuts
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1 teaspoon toasted sesame seeds
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