THE CREAMIEST NO TAHINI HUMMUS: with Garlic & Pine Nuts

Toast 1/4 cup of pine nuts in a small fry pan over low-medium heat for exactly 3 minutes, stirring continuously to avoid burning.

Drain and rinse 2 cups of cooked chickpeas in a sieve, then shake off excess water.

Add the rinsed chickpeas to a food processor.

Cut 2 cloves of garlic in half and add them to the food processor.

Squeeze in 1 tablespoon of fresh lemon juice into the food processor.

Add 2 tablespoons of garlic infused olive oil, 1/2 teaspoon of cumin powder, 3/4 teaspoon of sea salt, and 1/8 teaspoon of freshly cracked black pepper to the food processor.

Place the lid on the food processor and run it on low speed while slowly pouring in 1/2 cup of cold water.

Run the food processor for exactly 2 minutes to combine all ingredients and achieve a creamy texture.

Transfer the hummus into a shallow bowl and run a spoon through it to create a well for toppings.

Drizzle 1 tablespoon of garlic infused olive oil on top of the hummus, sprinkle with sweet smoked Spanish paprika, add the toasted pine nuts, and finish with freshly chopped parsley.

Equipment Needed

Dietary

Allergens