Best 5 Joes Hummus With Pine Nuts Recipes
Joe's hummus with pine nuts is a delicious and versatile dish that can be enjoyed as a dip, spread, or main course. It is made with chickpeas, tahini, garlic, lemon juice, and spices, and is topped with pine nuts and paprika. The creamy, nutty flavor of the hummus is perfectly complemented by the crunchy pine nuts, and the paprika adds a touch of smokiness. This recipe is easy to make and can be tailored to your own taste preferences. You can add more garlic or lemon juice for a tangier flavor, or add a dash of cayenne pepper for a bit of heat. Whether you are serving it at a party or enjoying it as a snack, Joe's hummus with pine nuts is sure to be a hit.
Here are our top 5 tried and tested recipes!
JOE'S HUMMUS WITH PINE NUTS
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
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
Simple but great hummus recipe.
Provided by JOEKLUGER
Categories Hummus
Time 20m
Yield 6
Number Of Ingredients 10
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
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
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 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
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
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
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).
Tips:
- Use dried chickpeas for the most flavorful hummus. Soaking them overnight before cooking will help them cook more evenly.
- If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Be sure to drain and rinse the chickpeas thoroughly before cooking them. This will help to remove any impurities and ensure that the hummus is smooth.
- Don't overcook the chickpeas. They should be cooked until they are tender but still hold their shape.
- Use a food processor or blender to puree the chickpeas until they are very smooth. This will help to create a creamy hummus.
- Add the tahini, olive oil, lemon juice, garlic, salt, and cumin to the food processor or blender and process until well combined.
- Taste the hummus and adjust the seasonings as needed. You may want to add more lemon juice, salt, or cumin.
- Serve the hummus immediately or store it in the refrigerator for later.
Conclusion:
Hummus is a delicious and versatile dish that can be enjoyed as a dip, a spread, or a sandwich filling. It's also a good source of protein, fiber, and healthy fats. With just a few simple ingredients, you can make your own delicious hummus at home.
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