HUMMUS WITH PINE NUTS TURKISH-STYLE
I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper.
Provided by COOKGIRl
Categories Beans
Time 16m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Toast the cumin seeds and crush lightly.
- In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary.
- Transfer hummus to serving bowl or platter.
- In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn!
- Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
- Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.
Nutrition Facts : Calories 970.9, Fat 62.7, SaturatedFat 6.5, Sodium 882.3, Carbohydrate 85.6, Fiber 18.4, Sugar 2.6, Protein 28.1
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.
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
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