Joes Hummus With Pine Nuts Recipes

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JOE'S HUMMUS WITH PINE NUTS



Joe's Hummus with Pine Nuts image

Simple but great hummus recipe.

Provided by JOEKLUGER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 20m

Yield 6

Number Of Ingredients 10

¼ cup pine nuts
1 (15 ounce) can chickpeas (garbanzo beans), drained with 1/4 cup of the liquid reserved
¼ cup lemon juice
¼ cup olive oil, plus more for drizzling
2 tablespoons tahini
4 cloves garlic, minced
2 ¼ teaspoons ground cumin
¼ teaspoon paprika
2 pinches salt
½ teaspoon crushed peppercorns

Steps:

  • Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
  • Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 14.5 g, Fat 15.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 147.6 mg, Sugar 0.5 g

JOE'S HUMMUS WITH PINE NUTS



Joe's Hummus with Pine Nuts image

Simple but great hummus recipe.

Provided by JOEKLUGER

Categories     Hummus

Time 20m

Yield 6

Number Of Ingredients 10

¼ cup pine nuts
1 (15 ounce) can chickpeas (garbanzo beans), drained with 1/4 cup of the liquid reserved
¼ cup lemon juice
¼ cup olive oil, plus more for drizzling
2 tablespoons tahini
4 cloves garlic, minced
2 ¼ teaspoons ground cumin
¼ teaspoon paprika
2 pinches salt
½ teaspoon crushed peppercorns

Steps:

  • Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
  • Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 14.5 g, Fat 15.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 147.6 mg, Sugar 0.5 g

HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL



Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil image

Categories     Appetizer     Quick & Easy     Pine Nut     Chickpea     Sesame     Parsley     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

1/4 cup packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
3/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 teaspoon cumin seeds
two 19-ounce cans chick-peas
4 garlic cloves
2/3 cup well-stirred tahini
2/3 cup water
5 tablespoons fresh lemon juice
1 teaspoon salt
Accompaniment:spiced pita toasts

Steps:

  • Preheat oven to 350°F.
  • In a blender or small food processor purée 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.
  • In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.
  • In a colander rinse and drain chick-peas and in a food processor purée 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and purée until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.
  • Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.
  • Serve hummus with pita toasts.

HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS AND PARSLEY OIL



Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil image

Hummus is so common today it's almost become a little boring. Not this version! The starchiness of the chickpeas is counteracted by the sharpness of the parsley oil. Plus the bright green oil makes for an great presentation. Found this recipe in The Gourmet Cookbook.

Provided by Galley Wench

Categories     Beans

Time 30m

Yield 4 cups

Number Of Ingredients 10

1/4 cup packed fresh flat-leaf parsley, plus 2-3 sprigs for garnish
3/4 cup extra virgin olive oil
3 tablespoons pine nuts
1 teaspoon cumin seed
2 (19 ounce) cans chickpeas, drained and rinsed
4 garlic cloves
2/3 cup well-stirred tahini
2/3 cup water
5 tablespoons fresh lemon juice (to taste)
1 teaspoon salt

Steps:

  • Preheat oven to 350º F; position rack in the middle of the oven.
  • In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.
  • Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.
  • Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally.
  • Let cool.
  • Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.
  • Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.
  • Strip leaves from remaining parsley sprigs.
  • Divide hummus between two shallow dishes and smooth tops.
  • Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.
  • Salt to taste and serve with pita toast.
  • NOTE:.
  • Hummus and parsley oil can be made up to 3 days in advance and refrigerated. Be sure to bring the oil to room temperature before using.

Nutrition Facts : Calories 961.6, Fat 67.3, SaturatedFat 8.9, Sodium 1421.7, Carbohydrate 75.3, Fiber 16.1, Sugar 0.7, Protein 21.8

ROASTED RED PEPPER HUMMUS WITH PINE NUTS



Roasted Red Pepper Hummus With Pine Nuts image

I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I've found that the addition of a freshly roasted red bell pepper and as much of the "juice" as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.

Provided by Lizzymommy

Categories     Lunch/Snacks

Time 10m

Yield 12 serving(s)

Number Of Ingredients 14

1 -2 roasted red pepper (from a jar if you must, but roasting them yourself is easy and oh so delicious!)
3 1/2 cups garbanzo beans
1/4 cup tahini
2 -3 tablespoons olive oil
2 tablespoons lemon juice
12 -15 garlic cloves (as much or as little as you'd like*)
1 1/2 teaspoons salt
2 teaspoons cumin
1 teaspoon dried coriander
1 teaspoon paprika
1 teaspoon garlic powder
crushed red pepper flakes
1 pinch cayenne
1/4-1/2 cup toasted pine nuts

Steps:

  • Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It's also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don't actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
  • If you're roasting your own peppers, throw them in the broiler now. Broil peppers until they're burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
  • Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you're combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
  • Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
  • Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
  • Slowly drizzle olive oil into mixture until you get the consistency you're looking for.
  • Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
  • Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
  • (serving size is approximately 1/3 c).

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