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Pine Nut Hummus

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Ingredients

Adjust Servings:
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

Nutritional information

675
Calories
360 g
Calories From Fat
40.1 g
Total Fat
5.2 g
Saturated Fat
0 mg
Cholesterol
1566.1 mg
Sodium
65.8 g
Carbs
14.1 g
Dietary Fiber
0.7 g
Sugars
19.8 g
Protein
1348g
Serving Size

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Pine Nut Hummus

Features:
    Cuisine:

    Chickpeas are very popular here in Iceland & DH is esp fond of using them. I am esp fond of hummus, so this was a good choice for us. I made a half recipe as written & esp liked the extra garlic, but had to use dried cilantro. I was a little afraid of getting it too thin & in the process got it more thick than ideal for dipping (esp after it sat in the fridge to chill), so I will correct for that next time. I served it w/carrot sticks, sliced cucumber & crisped pita bread brushed lightly w/olive oil & sprinkled w/garlic powder. All 3 were excellent w/the hummus. Thx for sharing this great recipe w/us. :-)

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Pine Nut Hummus, This is my take on Hummus There is never enough garlic in the recipes I’ve tried so I really increased the amount This is a recipe that seems to never come out quite the same I don’t adjust the garbanzo or tahini amounts but definitely adjust the amount of water for consistency, the garlic and spices etc to suit your taste This is a nice quick appetizer for pot lucks or parties It can easily be made a day or too ahead of time , Chickpeas are very popular here in Iceland & DH is esp fond of using them I am esp fond of hummus, so this was a good choice for us I made a half recipe as written & esp liked the extra garlic, but had to use dried cilantro I was a little afraid of getting it too thin & in the process got it more thick than ideal for dipping (esp after it sat in the fridge to chill), so I will correct for that next time I served it w/carrot sticks, sliced cucumber & crisped pita bread brushed lightly w/olive oil & sprinkled w/garlic powder All 3 were excellent w/the hummus Thx for sharing this great recipe w/us 🙂


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    Steps

    1
    Done

    On a Cutting Board Mince and Mash the Garlic to a Paste With the Salt.

    2
    Done

    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
    Done

    Add Water If Necessary, to Thin the Hummus to the Desired Consistency (it Should not Be Too Thick).

    4
    Done

    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
    Done

    Taste, and Adjust Seasoning to Your Taste.

    6
    Done

    Transfer Hummus to a Serving Bowl, Garnish With Remaining Whole Pine Nuts and Chopped Cilantro. Serve Hummus With Veggies, Pita Bread, Naan Etc.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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