Instructions
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1
Toast the pine nuts until lightly browned.
2
Drain the chickpeas but reserve the liquid.
3
Place the chick peas, lemon juice, tahini, 1 TBLSP.
4
olive oil, garlic, salt, cumin, parsley and all but 1 TBLSP.
5
pine nuts in a food processor.
6
Add 4 TBLSP.
7
– 2/3 cup reserved bean liquid, depending on desired texture (start with the minimum).
8
Process until well blended.
9
Place the hummus in a serving dish and make a well in the center.
10
Spoon the remaining 1/2 TBLSP.
11
olive oil in the center.
12
Sprinkle the remaining pine nuts over the olive oil.
13
Sprinkle with zatar.
14
Serve with cut up pita wedges.
15
Makes about 2-1/4 cups
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