Pine Nut Hummus

poniedziałek, 10 lutego 2014

Pine Nut Hummus

Time: 20 mins


  • 10 garlic cloves
  • 2 teaspoons kosher salt
  • 2 (15 1/2 ounce) cans garbanzo beans, drained and rinsed well (chick-peas beans are the same thing)
  • 2/3 cup well stirred tahini (I like Joyva brand)
  • 1/4 cup fresh lemon juice (or to taste)
  • 1/4 cup olive oil
  • 1/2 cup water
  • 3 tablespoons pine nuts, toasted lightly
  • 1 1/2 tablespoons cumin (or to taste)
  • 3 -4 dashes hot sauce (tobasco or your favorite brand)
  • 1 -2 head cilantro, chopped


  • 1 On a cutting board mince and mash the garlic to a paste with the salt.
  • 2 In a food processor puree the garbanzo/chickpeas with the garlic paste, the tahini, the lemon juice, the oil, and water, scraping down the sides, until the hummus is smooth. Add salt or more lemon juice to taste.
  • 3 Add water if necessary, to thin the hummus to the desired consistency (it should not be too thick).
  • 4 Add dashes of hot sauce, 1 cup coarsely chopped cilantro and 2 tablespoons pine nuts. Pulse the processor a few times to incorporate the nuts and cilantro.
  • 5 Taste, and adjust seasoning to your taste.
  • 6 Transfer hummus to a serving bowl, garnish with remaining whole pine nuts and chopped cilantro. Serve hummus with veggies, pita bread, naan etc.

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