Hummus with Pine Nuts
- Preparation 15 min
- Cooking 10 min
- Servings 1
- Makes 1 1/4 cups (310 ml)
This simple recipe uses ingredients you likely have on hand. The je ne sais quoi that makes this hummus so creamy and addictive is twofold: First, we poach the garlic for seven minutes before puréeing it and adding it to our chickpea mix, which takes away its bite but none of its flavour. Second, we pass the hummus through a sieve, ensuring the smoothest of textures.
Featured in RICARDO Magazine SPRING 2018 (p. 47)
- Végétarien
- Végétalien
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
Categories
Ingredients
-
- 3 garlic cloves, peeled
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/3 cup (75 ml) water
- 1/4 cup (60 ml) tahini
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp pine nuts
- Paprika, to taste