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
LEMON HUMMUS WITH PINE NUTS
Make and share this Lemon Hummus With Pine Nuts recipe from Food.com.
Provided by Mandy
Categories Lunch/Snacks
Time 4m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Process chickpeas, pine nuts, garlic and spices until well combined.
- With the motor running, gradually add the olive oil & lemon juice until smooth.
- Season well with salt & pepper.
- Drizzle with extra olive oil to serve.
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).
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
PINE NUT HUMMUS
This is my take on Hummus. There is never enough garlic in the recipes I've tried so I really increased the amount. This is a recipe that seems to never come out quite the same. I don't adjust the garbanzo or tahini amounts but definitely adjust the amount of water for consistency, the garlic and spices etc. to suit your taste. This is a nice quick appetizer for pot lucks or parties. It can easily be made a day or too ahead of time.
Provided by Mrs Goodall
Categories Spreads
Time 20m
Yield 4 cups
Number Of Ingredients 11
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
Categories Condiment/Spread Garlic Side Vegetarian Quick & Easy Ramadan Chickpea Healthy Vegan Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.
LEBANESE BAKED FISH WITH TAHINI SAUCE AND TOASTED PINE NUTS
An easy, 20 minute seafood recipe, white fish is baked with olive oil until flakey then drizzled with a lemony tahini garlic sauce and topped with toasted pine nuts and fresh parsley.
Provided by Liz DellaCroce
Categories Entree Main Course Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spray a baking dish with nonstick spray then place fish filets in a single layer. Drizzle with olive oil then sprinkle with salt and pepper. Bake until fish is tender and easily flakes with a fork, about 15-20 minutes.
- While the oven is warm, toast pine nuts on a baking sheet in the oven until golden brown, about 6-8 minutes on the second rack.
- While fish is baking, whisk the tahini sauce in a small bowl. Add the warm water 1-2 tablespoons at a time or until mixture becomes a nice saucy consistency.
- Once the fish is cooked, drizzle with tahini sauce and top with toasted pine nuts and minced parsley. Serve with lemon wedges.
Nutrition Facts : ServingSize 6 ounces, Calories 315 kcal, Carbohydrate 5 g, Protein 32 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 661 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 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.
More about "lemon hummus with pine nuts food"
HUMMUS WITH BEEF - SIMPLY LEBANESE
From simplyleb.com
5/5 (4)Category AppetizerCuisine LebaneseTotal Time 18 mins
- Drain and rinse the can of chickpeas. Proceed to peel them one by one. The skin should easily come off (Peeling optional but recommended.)
- Add the remaining tablespoon of oil and minced beef. Sauté for 2 minutes on medium heat. Season with seven spices, salt, pepper and cook for a couple more minutes. Add the toasted pine nuts and mix well.
HUMMUS WITH PINE NUTS - RICARDO
From ricardocuisine.com
5/5 (3)Category AppetizersServings 1.25Total Time 25 mins
HOMEMADE LEBANESE HUMMUS WITH PINE NUTS - THE LEMON BOWL®
From thelemonbowl.com
4.2/5 (13)Calories 68 per servingCategory Appetiser
TOASTED PINE NUT HUMMUS - SUEBEE HOMEMAKER
From suebeehomemaker.com
5/5 (2)Total Time 20 minsCategory AppetizerCalories 361 per serving
- Drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
- Add tahini paste, freshly squeezed lemon juice, garlic, salt, onion powder, 2 Tablespoons of the pine nuts, 1/2 teaspoon of the Everything But The Bagel Spice, and about half of the water. Pulse until smooth.
- Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
- Spoon hummus into a bowl to serve. Give the top a couple of swirls of olive oil, and then top with the remaining 2 Tablespoons of pine nuts plus 1/2 teaspoon of the Everything But the Bagel Spice. Serve with veggies and pita chips.
BASIL PESTO HUMMUS - THE LEMON BOWL®
From thelemonbowl.com
4.2/5 (4)Total Time 17 minsCategory AppetizerCalories 73 per serving
- Pre-heat oven to 350 degrees and spread pine nuts in even layer on a baking pan. Bake for 5-7 minutes or until browned; let cool.
- In a food processor or high speed blender, pulse together chickpeas, pesto, olive oil, lemon juice and salt.
- Puree mixture until smooth and creamy then spread on a platter and sprinkle with toasted pine nuts and minced basil.
HUMMUS WITH SPICED BEEF AND PINE NUTS - FOOD & WINE
From foodandwine.com
Servings 2Total Time 1 hr 15 mins
- In a medium saucepan, cover the chickpeas with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until the chickpeas are tender, 45 minutes; add more water as needed to keep them covered; drain, reserving 1/3 cup of the cooking liquid.
- In a food processor, puree the chickpeas with the reserved cooking liquid, tahini, lemon juice and garlic until very smooth. Season the hummus with salt and pepper, then scrape it into a shallow bowl.
- In a small skillet, heat the 2 tablespoons of olive oil until shimmering. Add the pine nuts and cook over moderate heat, stirring, until golden, 3 minutes. Using a slotted spoon, transfer the pine nuts to paper towels.
- Add the ground beef to the skillet and season with salt, pepper and the allspice. Cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the meat to paper towels. Spoon the meat and pine nuts onto the hummus, drizzle with the olive oil and dust with paprika.
HOW TO MAKE THE CREAMIEST GARLIC HUMMUS WITH PINE NUTS ...
From spainonafork.com
Cuisine MediterraneanCategory AppetizerServings 4Estimated Reading Time 2 mins
- Heat a small nonstick fry pan with a low-medium heat and add a 1/4 cup of pine nuts, dry roast the pine nuts between 3 to 4 minutes, making sure to move them around consistently so they roast evenly, once roasted transfer to a bowl
- Drain two 15 ounce cans (570 grams) of cooked chickpeas into a sieve and rinse under cold running water until well rinsed, then shake off any excess water and add to a food processor
- Also add into the food processor 2 cloves of garlic, squeeze in 1 tbsp of fresh lemon juice, 2 tbsp of garlic infused olive oil, 1/2 tsp of cumin powder, 3/4 tsp of fine sea salt and 1/8 tsp of freshly cracked black pepper
- Place a lid on the food processor and run it at a low speed, start slowly puring in 1/2 cup of cold water, once all the water has been added run for exactly 2 minutes
HUMMUS WITH OLIVES, PINE NUTS AND OLIVE OIL CROSTINI ...
From maureenabood.com
Estimated Reading Time 3 mins
- For the hummus, in the bowl of the food processor, puree the chickpeas and garlic clove. Stop and scrape down the bowl as you go, processing for several minutes until everything is completely smooth. This mixture may be very thick and ball up in the processor, depending how much liquid may be left in the cooked chickpeas.
- Add the tahini, lemon juice, and a pinch of salt. Process, taste, and add more salt or lemon juice to adjust texture and taste as needed.
- For the crostini, heat the olive oil in a large non-stick skillet over medium high heat until hot but not smoking. Add the crostini and cook until golden brown, adjusting the heat as needed. Turn the crostini over with tongs and brown the other side, then remove to a paper towel-lined plate and sprinkle with sea salt.
- Spoon the hummus onto a serving plate or bowl, making a well in the center with the back of a spoon. Decorate the top with the olives and pine nuts, then drizzle with olive oil. Finish a pinch of sumac, za'atar or sesame seeds. Serve immediately.
BAKED HUMMUS WITH TOASTED PINE NUTS - LITTLE FIGGY FOOD
From littlefiggy.com
5/5 (7)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- In a blender, add the drained Chickpeas and all ingredients through Lemon juice, blend until you have a smooth puree. Taste and adjust seasoning with Salt & Pepper and add a bit more Lemon juice if needed.
- In a dry saute pan, toast the Pine Nuts until just starting to brown. Be careful not to burn. Once there's a bit of color on them, add in the Butter and allow to melt, swirling around to coat pine nuts. Add in the crushed Chili flakes, saute for 1 - 2 minutes.
- In a 4 - 6 cup oven safe dish, pour in the Hummus, top with the buttery Pine Nuts, then bake for about 20 - 25 minutes.
THE 20 BEST PINE NUT RECIPES - GYPSYPLATE
From gypsyplate.com
5/5 (2)Total Time 5 minsCategory Main CoursesPublished 2021-05-20
- Pesto Sauce. Perhaps the most well known of the pine nut recipes, pesto is a classic Italian sauce with load of garlic, fresh basil and extra virgin olive oil, along with our favorite pine nuts.
- Pignoli Cookies. These tasty cookies are another popular Italian recipe. The sweetness and nuttiness blend together beautifully. Get the Recipe @ texanerin.
- Hummus. Though pine nuts are not a standard ingredient in humus, they are used in this recipe to greatly enhance the flavors. You favorite dip has never tasted so good.
- Parmesan Pine Nut Artisan Loaf. Artisan style breads are a big thing nowadays and this recipe is not to be missed. This is a nice crusty bread with a soft interior with great cheesy nutty flavors.
- Lemon Arugula Salad. Pine nuts are a great topper on salads for both their crunch and flavor. This light and fresh salad has a wonderfully refreshing dressing and makes a great summer side dish.
- Mediterranean Braised Chicken. Think coq au vin taken to the next level. This recipes features melt in your mouth tender chicken braised in wine with dried apricots, tons of fresh herbs and garnished with pine nuts.
- Cauliflower Kale Soup with Toasted Pine Nuts. This delicious and healthy soup features two of my favorite veggies: cauliflower and kale. Add in some herbs, aromatics and olive oil and you have one satisfying bowl.
- Chicken Pesto Pizza. Go beyond you basic tomato sauce based pizza with this excellent recipe. The garlicky nutty pesto sauce blends beautifully with tender cooked chicken.
- Parmesan, Oregano and Pine Nut Melts. These crispy little wafers only need four ingredients and make a great low carb snacking option. Whip up a batch for your next party and watch them disappear!
- Scallop Pesto Pasta. Just look at that bowl of pasta, doesn’t it scream decadence? Perfectly seared scallops and my favorite cherry tomatoes blend perfectly with that herby pesto sauce!
BASIL PINE NUT HUMMUS (HOLIDAY HUMMUS) - DINING WITH SKYLER
From diningwithskyler.com
Cuisine American, Gluten-Free, MediterraneanCategory Appetizer, BreakfastServings 8
- This step is optional if using canned chickpeas. This is more for textural preference. In a large sauce pan, bring water to a boil. Boil the chickpeas for 10 minutes, then lower the temperature to a simmer. Let the chickpeas simmer for about an hour, until soft and mushy. Drain and set aside until they come to room temperature.
- In a food processor, combine the chickpeas, tahini, basil, garlic, olive oil, pine nuts, lemon juice, salt and pepper. Pulse until smooth.
- Add the chickpea water to thin the consistency, if necessary. If the consistency of the hummus is not that thick (due to bringing excess water with the boiled chickpeas,) add one tablespoon at a time and pulse. Pulse until desired consistency is reached.
- Top with olive oil (about a tbsp but you can eyeball it), pine nuts, pomegranate, salt and pepper.
LEMON HUMMUS WITH PINE NUTS | FOOD TO LOVE
From foodtolove.co.nz
Cuisine MediterraneanCategory Cocktail FoodServings 1Total Time 10 mins
- Blend or process chickpeas, nuts, garlic, cumin and paprika until well combined. With motor running, gradually add oil in a thin steady stream; process until smooth.
- Add juice; process until combined. Season to taste. Transfer to a serving bowl; drizzle with extra olive oil.
HUMMUS WITH GROUND LAMB AND TOASTED PINE NUTS - THE LEMON ...
From thelemonbowl.com
- Melt clarified butter in a deep skillet over medium-high heat then add lamb to the pan. Begin browning the lamb using a wooden spoon to break up into bite-sized pieces.
- After about 5 minutes, when the lamb is still partially cooked, stir in the onion and spices. Continue sautéing, stirring frequently, until onions are translucent and lamb is fully cooked through, about 12-15 minutes.
- Remove pan from the heat and stir in the pine nuts. Check for seasoning and adjust accordingly.
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