Whether you need a super quick, last-minute, delicious appetizer for NYE or you are looking for healthy recipes to kick off the new year, I’ve got just the thing. It’s crazy-easy to make and the flavor is amazing. This vegan, gluten-free Classic Hummus with Toasted Pine Nuts recipe comes from Liz at The Lemon Bowl. Liz is co-creator of Taste of Michigan, the food bloggers event I attended back in October. Her blog is full great information and healthy recipes. During a KitchenAid demo, Liz made her hummus for us and we all relished the sample. I also became a little obsessed with the fancy new KitchenAid 13-Cup Food Processor with ExactSlice™ System. Lucky for me, Macy’s had a killer sale on Black Friday. Ever since it arrived, I’ve been purposely searching for recipes that require a food processor just so I can play with my new toy.
And then I remembered Liz’s hummus!
Have you ever bought the hummus in the store that has like three pine nuts on top? And you stir it up so the oil gets distributed and then cross your fingers, hoping a lone pine nut lands on your carrot stick? Right?! Well, trust me, that is not the case with this recipe. The way it’s served – spread out on a plate with the entire surface covered in fresh parsley and toasted pine nuts – guarantees the full experience in every bite.
Side note: If you do make this for a NYE party tonight, consider having breath mints on hand. Otherwise, the garlic might make for an unpleasant midnight kiss ;)
YIELDS 12-16 SERVINGS
15 oz. can chickpeas, drained and rinsed
juice of one lemon
1 garlic clove, peeled
½ tsp salt
¼ cup tahini (sesame seed paste)*
2 Tbsp olive oil
2 Tbsp water
¼ cup parsley, finely minced
¼ cup pine nuts
You may be able to find tahini in the Mediterranean section of your grocery store, or your local health food store will likely have it. And as with just about anything these days, you can also order it online.
A) Spread the nuts on a baking sheet and bake IN THE OVEN at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes.
B) Using your TOASTER OVEN, spread the nuts on the baking sheet and bake at 325°F, stirring frequently, until golden-brown, 3 to 5 minutes.
C) Put the nuts in a dry SKILLET and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Place all ingredients (except garnishes) in a food processor and purée until smooth. Check for seasoning and add more garlic, lemon or salt as desired.
To serve, spread on a platter or large plate and top with toasted pine nuts and fresh parsley. Can be stored in air-tight container in the refrigerator for up to 7 days.
While you could serve it with pita bread/crisps or raw veggies, Liz served her hummus with Lebanese Markouk Bread, which was new to me. It’s like super thin pita bread and it was so good! Unfortunately, it’s nothing I could ever make myself (check out the video below to see how it’s made – amazing). But you might find it for sale at your local specialty/gourmet food shops or Mediterranean restaurants. And while I’m sure the fresh stuff is far better, if you google it, you’ll find that you can also order it online.
Got leftovers? Hummus is great in veggie wraps, like this one I made for a friend’s baby shower.
Happy New Year to you!