Restaurant Style Garlic and Roasted Pine Nut Hummus – Gluten Free and Vegan

Hummus. Creamy, smooth, full of flavor. Absolutely awesome with anything from carrots to rice crackers to a spoon. Made of beans, but you’d never know it. Hummus is my favorite dip. (Except maybe spinach artichoke dip) I prefer raw garlic over roasted because the flavor of roasted garlic is simply too mellow for me. I LOVE garlic. I used about 5 cloves, but if you are not a garlic lover, you can drop it to 2, and it will not be as strong. For some reason, at the stores they sell garlic hummus (usually roasted) and pine nut hummus, but never garlic and pine nut! I love pine nuts because they are nutty, flavorful, and almost creamy. Pair them with garlic and you have my dream hummus! Roasting pine nuts brings out their flavor (I am not opposed to roasting, I just don’t like roasted garlic) and nuttiness. It really takes minimal time, and adds a lot of flavor to the sauce. This hummus tastes just like what you would get at a really good Mediterranean restaurant. I served it with rice and sautéed onions (not enough time to caramelize them). The rice was a seasoned lemon rice and the whole meal was really good! I did only make it for my brother and me, though! This recipe adapted from one at The Lemon Bowl. Enjoy!

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Serves: About 2.5 cups of hummus
Prep Time: 10 minutes

Ingredients:

1 15.5 ounce can Chickpeas (garbanzo beans) – drained and rinsed well
2-3 tablespoons Lemon juice, or to taste
2-5 cloves Garlic
½ teaspoon Salt
¼ cup Tahini (ground sesame seeds)
3-4 tablespoons Olive oil, plus extra for garnish
5-6 tablespoons Water
¼ – 1/3 cup Pine nuts

Directions:

Step 1:     Heat a small saucepan to high heat. Add the pine nuts. Let them toast until lightly browned. Using a heatproof rubber spatula, move them around once or twice. Continue this until they are nicely browned. Set aside.
Step 2:     Place all the ingredients in a high speed blender or food processor. Blend until very smooth. If you want it a bit thinner, you can add some more water, and if you want it thicker, you can add some more chickpeas or tahini. Adjust any flavors to your tastes.
Step 3:     Place the hummus in a bowl or on a deeper plate. Use a spoon to make some swirls, and pour on a little bit of olive oil. Top with pine nuts and enjoy! I prefer it room temperature, but it is also great cold. It should last for about a week in an airtight container in the refrigerator.

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6 Comments Add yours

  1. Annika says:

    Reblogged this on Annika's life!!! and commented:
    awesome, amazing, wonderful hummus!

    Like

  2. G-ma B says:

    I haven’t made hummus for years. This sounds delicious. And I agree with you about raw versus roasted garlic….and also with toasting the pine nuts. I have never thought to eat it warm and on lemon rice. Sounds good. And your photography is beautiful. Is the parsley still from you garden?

    Liked by 1 person

    1. Zoe says:

      Thank you! And yes, the parsley was approximately two minutes old – straight from the garden!

      Like

  3. Verena Poole says:

    Oh, yum! It looks so delicious!

    Liked by 1 person

    1. Zoe says:

      Tis indeed😊

      Like

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