- 350 g dry chickpeas
- 100 g pine nuts
- 4-5 large heads of garlic
- juice of 2 medium lemons
- 1 sprig thyme
- 120 ml olive oil + some more for serving
- 1 tsp honey
- 2 tsp ground cumin
- 1 tsp red pepper flakes
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Sprinkle the dish with red hot pepper and salt. Fry the pine nuts in a dry skillet, stirring occasionally, for 1 min. Add 2 tbsp. l. water and honey, mix thoroughly and evaporate. Pour in an even layer on a platter of pepper, cool.
Soak chickpeas in plenty of cold water for 24 hours. Then rinse, cover with fresh cold water, bring to a boil, salt, cook until absolutely soft, 1–1.5 hours. Throw the chickpeas in a colander, save the broth.
While the chickpeas are cooking, preheat the oven to 200 ° C. Cut the heads of garlic in half across, place 2 heads on 1 piece of foil 30×30 cm, sprinkle with thyme leaves, sprinkle with olive oil, salt, fasten the edges of the foil and bake for 40–45 minutes. The garlic should turn brownish and soft. In 10 minutes. until the garlic is cooked, put the lemons in the oven.
Squeeze the juice out of the hot lemons. Squeeze the garlic out of the husk and use a blender to mix with 1 cup chickpea broth, lemon juice, cumin and olive oil.
Crush the chickpeas with a crush or puree with a hand blender, adding the garlic mixture. If necessary, add more broth, the mass should not be dry. Season with salt and pepper. Serve warm, sprinkled with hot nuts and olive oil.