Sabra Roasted Pine Nut Hummus 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

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.

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