Ingredients20 m servings 206 cals
- 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.
Per Serving: 206 calories; 15.3 g fat; 14.5 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 148 mg sodium. Full nutrition
ReviewsRead all reviews 5
Cut back a little on the reserved bean liquid which gave me the consistency that I like. I used a meat mallet to crush the peppercorns, but I think if you have a pepper mill, using the "coarse"...
I roast the pine nuts in a tiny bit of sesame oil to give them extra flavor. I also use twice the amount of pine nuts and I add sun-dried tomatoes. I serve mine with naan because that's a fami...
This was good. Because I’m on restricted sodium I used a little water instead of the bean liquid and half the added salt. Added a little more lemon juice to compensate. I should have used less ...
This is a good recipe for those who like spicy - maybe it was my garlic (too fresh) or my pepper grinder - but my tongue was burning! I made this for my kids so i added more of the sesame paste...