Honey Vanilla And Pine Nut Hummus Food

HONEY, VANILLA AND PINE NUT HUMMUS

Steps:

• Mix hummus, yogurt, lemon zest, juice and 1/4 tsp. thyme until blended.
• Drizzle with honey; top with pine nuts and remaining thyme.

HUMMUS WITH PINE NUTS TURKISH-STYLE

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.

PINE NUT HUMMUS

Steps:

• On a cutting board mince and mash the garlic to a paste with the salt.
• In a food processor puree the garbanzo/chickpeas with the garlic paste, the tahini, the lemon juice, the oil, and water, scraping down the sides, until the hummus is smooth. Add salt or more lemon juice to taste.
• Add water if necessary, to thin the hummus to the desired consistency (it should not be too thick).
• Add dashes of hot sauce, 1 cup coarsely chopped cilantro and 2 tablespoons pine nuts. Pulse the processor a few times to incorporate the nuts and cilantro.
• Taste, and adjust seasoning to your taste.
• Transfer hummus to a serving bowl, garnish with remaining whole pine nuts and chopped cilantro. Serve hummus with veggies, pita bread, naan etc.

HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS AND PARSLEY OIL

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.

MOROCCAN HONEY HUMMUS

Steps:

• Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste.
• Like all hummus, this can be stored in the refrigerator. However, this is best served at room temperature so make sure to take it out a little while before serving.
• Serve garnished with fresh chopped parsley or cilantro.

HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL

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

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.