I can’t even believe it is already to end of August. Life is about to get much busier. I am sure many of you are looking for quick and easy recipes for school lunches, parties, potlucks, and all the events that you will hurry to in the late summer and fall. One of my favorite snacks is hummus. I love how creamy it is and I especially love to have a cup of it in my lunch for veggie or pita chip dipping.
I have made a ton of hummus over the years. This by far is my favorite recipe. I think good hummus just requires roasted garlic. Raw garlic makes it too strong for me really quickly. The pine nuts really make a huge difference in the taste of hummus. They add a little taste of nuttiness and richness.
To serve, I like to garnish with smoked paprika, more pine nuts, and a drizzle of olive oil. Then I serve it with tons of veggies and maybe a few pita chips.
Pine Nut Hummus
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (10 servings)
- 2 cloves garlic
- 1 teaspoon olive oil
- 1 can garbanzo beans, drained (reserve 2 tablespoons of the liquid)
- Juice of 1 lemon
- 1/2 teaspoon of hot sauce
- 1/2 teaspoon salt
- 3 tablespoons tahini
- 1/4 cup toasted pine nuts
- smoked paprika and olive oil for garnish
Heat the oven to 350 degrees. Put the garlic in foil with some oil drizzled on top. Bake for 20 minutes. Remove the garlic from the skin.
Put all ingredients in the food processor and process on high until smooth and creamy (about 2-3 minutes).
Store in a container in the refrigerator for up to one week.