salads, sides, vegetables

hummus with toasted pine nuts

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This is the most basic of hummus preparations and will give you a great velvety, luscious foundation to work with.  It's pretty delicious as is and if you have never made hummus before, I encourage you to give it a shot.  It's dead easy and you can totally customize the flavor to your mood.  Top with some roasted red peppers, chopped olives, sautéed mushrooms, chili peppers...change up the spices maybe with some smoky paprika, etc etc. This can also be a great, quick, healthy make-ahead addition to your Super Bowl spread.

One of my favorite ways to use leftover hummus is in a wrap with thinly sliced veggies, sprouts and grilled chicken.

hummus with toasted pine nuts

1 1/2 c cooked chickpeas (drained, cooking water reserved)

1/3 c olive oil

4 T lemon juice

3 cloves of garlic

2 T roasted tahini 

1 T cumin (toast and grind the seeds yourself if possible)

salt and pepper to taste

1/4 c pine nuts, toasted

extra virgin olive oil for drizzling

Combine the first six ingredients in a food processor until smooth and creamy.  You made need to add a little of the reserved cooking water to get the consistency you want.  If you are using canned chick peas, just use water if needed.  Season with salt and pepper to taste.  Drizzle with olive oil and top with pine nuts.

Serve with toasted pita bread and carrot sticks.