Layered warm and spicy hummus dipping sauce with sun-dried tomato
Spicy warm hummus from Turkey is a very exciting way to serve hummus. It’s a whole plant recipe, but if desired, the crushed feta cheese or pre-fried beef can be added to the hummus.
2 cups of Gourmet Club classic hummus
1.5 dl thicker yogurt or sour cream
3 tablespoons pine seeds
50 g butter
1 teaspoon chilli flakes
1 teaspoon smoked paprika powder
100-150 g of sun-dried tomatoes, chopped
1 tomato, chopped
1 red onion, chopped
100 g of fresh cucumber, chopped
1 tablespoon balsamic cream
Salt and pepper
Start by mixing hummus with yogurt or sour cream. Pour the hummus mixture into an ovenproof dish or plate. Roast the pine seeds over medium heat until they begin to change color slightly. Add butter to the pan and mix. When the butter has melted, add the chilli flakes and smoked paprika powder to the pan. Stir.
Pour the mixture top of the hummus set in the oven dish. Raise the oven to 180-200 degrees for about 25 minutes until the hummus is heated and slightly raised. While the hummus is cooking in the oven, prepare the cover. To do this, mix together chopped sun-dried tomatoes, tomato, red onion and cucumber. Add a little salt, pepper, olive oil and lemon juice. You can also add a little balsamic cream.
Remove the hummus from the oven, cool for about 5 minutes and then spread the vegetables over the hummus. Also add chopped fresh coriander. When serving, you can add thin lavash chips baked crispy in the oven with olive oil.