1. Transfer the chickpeas to a food processor. Add the garlic, tahini, salt and cumin and process everything until it turns into a very smooth mixture.

Ingredients. 1/4 cup golden raisins. 1/4 cup pine nuts. 1 bunch organic kale, about 1/2 pound, leaves rinsed with cold running water and thoroughly dried ...

1/3 cup pine nuts. 2 tablespoons unsalted butter. 3 garlic cloves, crushed. 1 leek, split lengthwise and thinly sliced crosswise. 1/4 teaspoon crushed red pepper ...

From “Marcella Says,” by Marcella Hazan. Serves 4-6. Ingredients 1/2 cup golden raisins 1/2 cup pine nuts 1/4 cup extra-virgin olive oil 1 large or 2 small garlic cloves, peeled and chopped ...

In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil.

Meanwhile, put the pine nuts in a small nonstick pan. Cook the nuts over low heat, stirring frequently, until they turn golden brown, 3 to 5 minutes. Transfer the nuts to a bowl and set aside.

From “Marcella Says . . .” by Marcella Hazan (HarperCollins). Serves 4-6. Ingredients 1/2 cup golden raisins 1/2 cup pine nuts 1/4 cup extra-virgin olive oil 1 large or 2 small garlic cloves ...

Meanwhile, put the pine nuts in a small nonstick pan. Cook the nuts over low heat, stirring frequently, until they turn golden brown, 3 to 5 minutes. Transfer the nuts to a bowl and set aside.