We typically expect hummus to have a smooth consistency and store bought brands certainly do. The homemade versions sometimes have a little chunk left from the chickpeas but there isn't usually a crunch. Let me tell you, though, that adding crunch is a good thing.
Pine nuts are the edible seeds of pines although not all species of pine produce them in large enough quantities to be worth harvesting. They've been cultivated for centuries and are common in Europe, Asia and the Americas. They need to be shelled but that's usually done before the nuts are brought to market. Most of the packages we see in stores are shelled but unroasted nuts.
As with almost all nuts, a little roasting ahead of time brings out all the flavor.
- 2 Cups chickpeas (drained and rinsed, or soaked if using dried)
- 3 Tablespoons of tahini
- ¼ Cup fresh lemon juice
- 1 ½ Tablespoons olive oil
- ¾ Cup pine nuts (lightly toasted and finely chopped)
- ¼ Teaspoon cumin
- 1 Clove of garlic (peeled and crushed)
- 1 Teaspoon salt
- 3 Tablespoons of plain yogurt
- 1 Teaspoon parsley or cilantro (finely chopped, plus more for garnish)
- 2 Tablespoons water
- In a blender or food processor, blend the chickpeas until smooth.
- Add the tahini, lemon juice, olive oil, water, cumin, garlic, salt and yogurt.
- Puree until the ingredients form a paste like consistency.
- Pour the mixture into a large bowl and add stir in the parsley or cilantro and the chopped toasted pine nuts.
- Garnish with any remaining parsley or cilantro.
- Cover and refrigerate about an hour before serving with pita, nann or chips.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|