Pine Nut Hummus
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. - Yotam Ottolenghi, chef
Hummus is so easy to make. Do you like it spicy or plain? Thick or thin? Creamy or grainy? Hummus is a mash up of garbanzo beans, olive oil, garlic, tahini, lemon juice, with a bit of salt and pepper to taste. You take it from there.
Grammie Vee's love of pinenuts shines through in her recipe. Enjoy as is, or play with it. Reduce the pine nuts. Add more mint. Add roasted red pepper, hot peppers, or artichoke hearts. Or try a spicy dusting of cayenne, ground sumac, and a tiny drizzle of olive oil.
Grammie Vee’s Pine Nut Hummus
Nutrition facts for 1 Tablespoon
2 cups chickpeas, drained and rinsed, or soaked if using dried
3 tablespoons of tahini
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
3/4 cup pine nuts, lightly toasted and finely chopped
1/4 teaspoon cumin
1 clove of garlic, crushed
1 teaspoon salt
1/8 t crushed red pepper
3 tablespoons of plain yogurt
1 teaspoon parsley or cilantro, finely chopped (plus more for garnish)
1 T (2 sprigs) of fresh mint
2 tablespoons water (or enough water to reach your favorite hummus consistency)
In a blender or food processor, blend the chickpeas.
Add tahini, lemon juice, olive oil, toasted pine nuts, cumin, garlic, salt, red pepper flakes, and water until the ingredients form a paste-like consistency.
Pour the mixture into a large bowl and add remaining ingredients, mixing well.
Garnish with any remaining parsley or cilantro.
Cover and refrigerate about an hour.
Serve with warm flat bread or your favorite veggies such as radishes and carrots.
What is your favorite addition for hummus? What would you change in this recipe? If you would like help with nutrition facts or in a recipe search, leave your question at Recipe by Request. If you would like your wonderful recipe included at CC Palate, please send it to me via pm. This article may be reprinted (including bio) with prior permission from the author.