Mrs Gs Garlic Cilantro Pine Nut Hummus Food

PINE NUT HUMMUS

Pine Nut Hummus image

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

Ingredients

10 garlic cloves
2 teaspoons kosher salt
2 (15 1/2 ounce) cans garbanzo beans, drained and rinsed well (chick-peas beans are the same thing)
2/3 cup well stirred tahini (I like Joyva brand)
1/4 cup fresh lemon juice (or to taste)
1/4 cup olive oil
1/2 cup water
3 tablespoons pine nuts, toasted lightly
1 1/2 tablespoons cumin (or to taste)
3 -4 dashes hot sauce (tobasco or your favorite brand)
1 -2 head cilantro, chopped

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.

MRS. G'S GARLIC CILANTRO PINE NUT HUMMUS

Mrs. G's Garlic Cilantro Pine Nut Hummus image

I made up this recipe from another hummus recipe. I really make it to taste, and it seems to be a little different each time...so add or delete as you see fit! I like a lot of garlic I've gone as high as 15 cloves, but I think 10 is probably the right amount. Sometimes this comes out thicker than I'd like (sometimes not)...if so, I add a bit more water and/or olive oil. If you don't like cilantro, you could use parsley. I love this as a dip, or with pita or naan and tomatoes and cucumbers!! Served this one as an appetizer at my wedding! YUM!

Provided by Mrs Goodall

Categories Beans

Time 30m

Yield 4 cups

Number Of Ingredients 10

Ingredients

10 garlic cloves
2 teaspoons salt
2 (15 1/2 ounce) cans chickpeas, drained and rinsed (garbanzos are the same thing)
2/3 cup tahini, well stirred
1/4 cup fresh lemon juice (or to taste)
1/4 cup olive oil
1/2 cup water
2 bunches cilantro, stems cut off (or to taste)
2 tablespoons pine nuts, lightly toasted (or more to taste)
2 tablespoons ground cumin (or to taste)

Steps:

On a cutting board mince and mash the garlic to a paste with the salt.
In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, the oil and water, scraping down the sides, until the hummus is smooth. Add water/oil, if necessary, to thin the hummus to the desired consistency.
Add salt to taste.
Add cumin and blend, taste and adjust if necessary.
Add cilantro and process until chopped into mixture.
Add toasted pine nuts and process until blended -- or you can just add them on top, whole, as garnish.
Transfer the hummus to a bowl and serve.

Nutrition Facts : Calories 667, Fat 38.9, SaturatedFat 5.1, Sodium 1863.7, Carbohydrate 66.4, Fiber 14.5, Sugar 0.8, Protein 20

BIG BATCH VEGETABLE SOUP

Big Batch Vegetable Soup image

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty.

Provided by Chef mariajane

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
1 cup celery, thinly sliced
2 teaspoons italian seasoning
coarse salt and pepper
3 (14 1/2 ounce) cans reduced-sodium vegetable broth or 3 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

GARLIC HUMMUS

Garlic Hummus image

The garlic in this delicious hummus gives it a great spicy kick! We love it so much we make it at least once a week :)

Provided by Midwest Maven

Categories Lunch/Snacks

Time 10m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 1/2 ounce) can garbanzo beans (drained, but save the liquid)
6 tablespoons water (from the drained can you reserved)
salt and pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
3 -5 tablespoons lemon juice (depending on taste)
1 tablespoon olive oil
3 tablespoons tahini
6 -8 garlic cloves, minced

Steps:

Combine all but the last 2 ingredients in a food processor until smooth.
Stir in the tahini and garlic.
Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!

Nutrition Facts : Calories 156.8, Fat 6.7, SaturatedFat 0.9, Sodium 225.6, Carbohydrate 20.3, Fiber 4.1, Sugar 0.2, Protein 5.2

JOE'S HUMMUS WITH PINE NUTS

Joe's Hummus with Pine Nuts image

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

Ingredients

¼ cup pine nuts
1 (15 ounce) can chickpeas (garbanzo beans), drained with 1/4 cup of the liquid reserved
¼ cup lemon juice
¼ cup olive oil, plus more for drizzling
2 tablespoons tahini
4 cloves garlic, minced
2 ¼ teaspoons ground cumin
¼ teaspoon paprika
2 pinches salt
½ teaspoon crushed peppercorns

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

FETA PINE NUT DIP

Feta Pine Nut Dip image

Make and share this Feta Pine Nut Dip recipe from Food.com.

Provided by Celeste

Categories Cheese

Time 16m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup pine nuts
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley
2 tablespoons dried basil
1/4 teaspoon dried mint
6 ounces feta cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup plain yogurt

Steps:

Preheat oven to 350°F
Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
Cool and chop finely.
Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
Crumble feta in small pieces; add to nuts.
Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
Stir into the nut and feta mixture.
Cover and chill for one hour.
Serve with crackers.

Nutrition Facts : Calories 139.8, Fat 11.6, SaturatedFat 4.4, Cholesterol 24, Sodium 340, Carbohydrate 4.5, Fiber 0.8, Sugar 3.1, Protein 5.7

MRS. G'S FAIR SCONES

Mrs. G's Fair Scones image

This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.

Provided by Mrs Goodall

Categories Scones

Time 35m

Yield 8 scones

Number Of Ingredients 8

Ingredients

2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder, double acting (make sure your baking powder is still active!)
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons shortening, chilled
3 tablespoons unsalted butter, chilled
3/4 cup heavy cream
2 tablespoons heavy cream (if omitting rasins)

Steps:

Sift and measure the flour.
Re-sift with other dry ingredients.
Work shortening & butter into dry ingredients with the fingers.
Add raisins to flour-fat mixture and mix thoroughly (you may omit raisins).
Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
Turn out on to a floured board and divide into two equal pieces.
Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.

Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 10, Cholesterol 47.1, Sodium 247.4, Carbohydrate 34, Fiber 1.1, Sugar 3.3, Protein 4.6

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