Lemon-Pine Nut Hummus

There’s nothing like a good batch of hummus. But it can be hard to find really great hummus in your average grocery store. Some are too watery, and some are too tart. Some are overwhelmingly flavored with sun dried tomatoes or garlic or artichokes–not that I dislike any of those things. (Actually I kind of love them.)

But my favorite kind of hummus is just simpler: a thick and velvety blend, lightly seasoned with spices that enhance the natural creaminess of the chickpeas and tahini. When you take your first bite, the slight tang of lemon and aroma of smoked paprika are the first things that hit your tastebuds. But after a few seconds, the fatty, nutty notes of this hummus flood the back of your mouth and you realize just how decadent hummus can be.

A few hummus thoughts: I like my hummus smooth, and ever since I read this post at Smitten Kitchen last year, I’ve been removing my chickpea skins before pureeing them into my hummus. 

My ideal hummus uses reserved chickpea cooking liquid to make the mixture extra rich and flavorful, but I’ve also used plain water to thin out the mixture on brain-fart days when I accidentally drain the cooking liquid into the sink instead of a bowl–but you know what? Still yummy. 

And finally, I really love the addition of pine nuts to my hummus. You know that rich, buttery taste in pesto? That’s what the pine nuts add to this hummus. They’re subtle enough not to overwhelm the taste of chickpeas and tahini, but they definitely add another layer of richness to the mix that I just swoon over. 

I try to refrain from declaring that certain recipes on this blog are my “best” or my “favorite,” because the hope is that I continue to improve old recipes and discover new ones. But at the moment, this lemon and pine nut hummus is my favorite hummus that I’ve ever made. 

Lemon Pine Nut Hummus
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  1. 2 cups cooked, drained chickpeas (reserve cooking liquid)
  2. 2 tbsp. pine nuts
  3. 6 tbsp tahini
  4. 4-5 tbsp. lemon juice (about 2 lemons)
  5. 1/2 tsp. salt
  6. 1 tsp. smoked paprika
  7. 5-6 tbsp. chickpea cooking liquid, or regular water
  1. Remove and discard skins of cooked chickpeas. Pulse skinned chickpeas, pine nuts, tahini, lemon juice, salt, and smoked paprika in a food processor until well-blended. Stream in cooking liquid or water until a smooth paste is formed. Top with more pine nuts and paprika to serve.
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