Lemon Hummus With Pine Nuts Recipes

JOE'S HUMMUS WITH PINE NUTS

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.

LEMON HUMMUS WITH PINE NUTS

Steps:

• Process chickpeas, pine nuts, garlic and spices until well combined.
• With the motor running, gradually add the olive oil & lemon juice until smooth.
• Season well with salt & pepper.
• Drizzle with extra olive oil to serve.

LEMON HUMMUS

Steps:

• saute garlic and inion in 1 tsp olive oil in a small saucepan, until translucent. Transfer to food processor and blend with remaining olive oil and additional ingredients.
• If mixture is too dry, add liquid from garbanzo beans until consistency is creamy.
• I like it spicier, so I add extra cumin and hot pepper.
• Serve with warm pita bread or raw veggies.

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

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.