For those of you who are not my husband and DO love hummus, you are in for a treat today.
This is how I feel about hummus... I luff it!
Like-father, like-daughter, my dad is even more of a "hummus-holic" than I am. My mom, who would buy a tub of hummus from the store only to find it gone a few days later, would gab to me on the phone about how he was "practically eating it by the spoonful". We're taking the big tubs. Not the little 1 inch tall containers. I mean the TUBS they sell at Costco.
My dad's favorite brand was the Roasted Pine Nut Hummus from Sabra. And, nothing against Sabra, but this stuff is not necessarily low in fat, especially when my dad likes eating it in the quantities he does. (This particular type of hummus gets 62.5% of its calories from fat. No me gusta!) For the sake of my mom's sanity and my dad's health, I decided I could make a better, healthier, and cheaper version at home.
This recipe was actually a Father's Day present for my dad a few years back (when the Husband and I were about to get married and were saving every penny we could). Unfortunately, since then my dad has acquired a bit of an allergy to pine nuts (probably from overdoing it with all this hummus!), so when I make it now-a-days, I use raw sunflower seeds for him instead.
I have brought this hummus to countless parties since I first made the recipe, and the bowl is almost always scraped clean by the end of the event. It is great served with dipping veggies, crackers, and chips. I like using it as a spread for sandwiches and wraps. In a pinch, I even use it as a salad dressing by taking a few tablespoons and adding water or balsamic vinegar to get a thinner consistency. Yummers!
I also love this recipe because it can be so versatile. Change up the type of beans, type of nut/seed butter, type of juice or acid, add different spices, or add different toppings. Endless I tell you!
Roasted Pine Nut Hummus
Servings: 8-10
Time: 15 minutes
Ingredients:
- Hummus
- 1 can garbanzo beans, drained, liquid reserved
- 2 Tbsp tahini (sesame seed paste)
- 3 Tbsp fresh squeezed lemon juice
- 2 Tbsp reserved bean liquid
- 1 Tbsp low sodium soy sauce
- 2+ Tbsp water
- 1 tsp cumin powder
- 1 tsp minced garlic
- Pine Nut Topping
- 1 Tbsp pine nuts, toasted lightly in a pan on the stovetop
- 2 tsp reserved bean liquid
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/4 tsp salt
- pinch of cayenne pepper or paprika
Instructions:
1.) Drain the canned garbanzo beans, reserving the liquid.
2.) In a food processor, combine the drained beans, tahini, lemon juice, 2 Tbsp of the reserved bean juice, low sodium soy sauce, and minced garlic. Process until smooth and creamy, adding water a tablespoon at a time until the desired consistency is reached.
3.) In a small bowl, combine all of the ingredients for the pine nut topping.
4.) Scoop the hummus into your desired serving or storage dish, smoothing the top with a spatula. Pool the pine nut topping in the center. Sprinkle a little extra cayenne/paprika and dried herbs around the far edges.
5.) Serve chilled and store extras in the fridge for up to a week... if it lasts that long!
2.) In a food processor, combine the drained beans, tahini, lemon juice, 2 Tbsp of the reserved bean juice, low sodium soy sauce, and minced garlic. Process until smooth and creamy, adding water a tablespoon at a time until the desired consistency is reached.
3.) In a small bowl, combine all of the ingredients for the pine nut topping.
4.) Scoop the hummus into your desired serving or storage dish, smoothing the top with a spatula. Pool the pine nut topping in the center. Sprinkle a little extra cayenne/paprika and dried herbs around the far edges.
5.) Serve chilled and store extras in the fridge for up to a week... if it lasts that long!
Tips and Tricks:
- This hummus goes quickly, so generally I make a double batch for parties and holidays.
- I have made it before without the tahini and it still tastes great. If you are limiting your fats or nut/seed butters, don't be afraid to leave this out. I would also suggest doubling the ground cumin to give it a bit more flavor if you do.
- As mentioned above before the recipe, the pine nuts can easily be switched out for sunflower seeds if someone has an allergy. Or left out altogether. Do what you please!
Nutrition Info:
As calculated on MyFitnessPal.com for 10 servings per recipe: Calories: 69; Total Fat: 3 g; Cholesterol 0 g; Sodium 195 mg; Potassium 169 mg; Total Carbohydrate 10 g; Dietary Fiber 3 g; Sugars 2 g; Protein 4 g;
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