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Heavenly Hummus with Toasted Pine Nuts and Herbs

May 4, 2010

Heavenly Hummus with Toasted Pine Nuts and Herbs

This moreish, silky, hummus is going to keep you coming back for, well, more. What can you say for a recipe that is so easy, nutritious, and full of flavor? Let’s just thank the Food Gods quickly and start munching. Of course we all know that it’s great with sliced pita (I am dipping and eating as we speak) or rice cakes (you devils). If you have any friends that need a reason to eat their raw veggies, serve this delicious dip alongside cut carrots, broccoli, snap peas, peppers, and cucumber (almost any veg will do), and they will soon forget about their beloved ranch dressing. I use the word beloved with much trepidation here.


You can of course whip up this dip with dried garbanzos (chickpeas for my friends across the pond) by soaking them over night, cooking, then rubbing off the skins, etc, but who’s looking for a culinary medal of honor ( I am nervously looking over my shoulder)? Will your friends and family wax lyrical about your time slaving over the stove, or will you win beaucoup points on looks and taste? I’m thinking Yummy Mummy here. Say no more. Onwards cooking soldiers, with a can of organic garbanzo beans…..

Heavenly Hummus with Toasted Pine Nuts and Herbs

1 can of organic garbanzo beans or dried beans soaked and cooked
1 tablespoon of tahina paste
2 cloves of garlic minced
juice of a whole lemon
1/4 cup olive oil (reserve a tablespoon for topping the hummus)
1 teaspoon dried parsley or your favorite dried herb
a pinch of paprika to sprinkle over the dip
1 tablespoon fresh pine nuts
sea salt and pepper to taste

1. On high heat, toast the pine nuts in a dry pan until golden brown. It should only take a minute. Set aside.
2. Using a Magimix with an S blade or a blender, put in the beans, tahina, garlic, olive oil (saving the a tablespoon for later), and salt and pepper. Mix until smooth.
3. Put the hummus into a bowl. Drizzle with olive oil. Sprinkle with herbs and toasted pine nuts. 

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Category: Dips, Sides

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