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
MRS. G'S GARLIC CILANTRO PINE NUT HUMMUS
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
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
HONEY, VANILLA AND PINE NUT HUMMUS
Surprise and delight at your next gathering with Honey, Vanilla and Pine Nut Hummus. This Honey, Vanilla and Pine Nut Hummus is great with pita chips!
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix hummus, yogurt, lemon zest, juice and 1/4 tsp. thyme until blended.
- Drizzle with honey; top with pine nuts and remaining thyme.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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).
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.
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 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.
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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.
WHAT IS HUMMUS? 8 REASONS TO EAT IT EVERY DAY - DR. AXE
From draxe.com
Estimated Reading Time 8 mins
- Good Source of Plant-Based Protein. What is hummus good for? To start, hummus is an excellent protein source for vegetarians, vegans and omnivores too.
- Fights Illness and Disease. Beans, and chickpeas in particular, have been shown to help balance cholesterol levels, reduce hypertension and protect against heart disease.
- Decreases Inflammation. Inflammation is the body’s natural defense to move toxins out of the body. However, when your body has a high level of inflammation, it indicates that your body has been trying to overcome food, environmental or medicinal toxins.
- Helps Digestion and Intestinal Health. Chickpeas are an excellent source of fiber, which has multiple health benefits, including helping to foster a healthy digestive system, making us feel full and satisfied, improving cardiovascular health, and more.
- High in Vitamins and Minerals. It is hard to beat the winning combination of essential micronutrients that the ingredients in hummus has to offer. In addition to protein and fiber, the chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins (all especially important for vegetarians and vegans who may be lacking in these nutrients).
- Supports Bone Health. Sesame seeds, used in making tahini, are an excellent source of various important bone-building minerals, including zinc, copper, calcium, magnesium, phosphorus, iron and selenium.
- Protects Heart Health. Studies suggest that diets rich in extra virgin olive oil, one of the main ingredients used in hummus, help prevent cardiovascular disease in several important ways.
- Boosts Your Energy. Chickpeas, like all beans and legumes, contain starch, which is a complex carbohydrate that the body is able to use steadily for energy.
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.
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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
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From rachelcooks.com
Ratings 4Calories 53 per servingCategory Dips & Spreads
- In a food processor, combine the chickpeas, tahini, water, lemon juice, garlic, and salt and pulse until combined -- about 1 minute.
- With the food processor on, slowly drizzle in the olive oil and continue processing until the hummus is smooth and creamy. The longer you process, the smoother it will be.
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.
CHIPOTLE HUMMUS WITH ROASTED PINE NUTS - EATING EUROPEAN
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5/5 (2)Total Time 10 minsCategory AppetizerCalories 258 per serving
- Start to run the food processor and add garlic. Process until cut into small pieces and stop the motor;
- Heat up non stick skillet and add pine nuts, toss around for 2-3 minutes until roasted and golden brown;
- Taste hummus and adjust seasoning, lemon juice, spiciness. You can also add more water if needed.
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