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Hummus With Pine Nuts, Habanero And Lime

makes about 1 1/2 cups

For this spicy hummus, we replaced the traditional sesame seeds with pine nuts, and added a kick of habanero pepper for a different kind of dip. Who says you can't improve a classic with a modern twist? 



ingredients

1 clove garlic, peeled
1/2 cup pine nuts, toasted
1/4 habanero pepper, seeded
1 15-ounce can chickpeas, rinsed and drained
1 lime, juiced
1/4 teaspoon kosher salt
1/4 cup olive oil + more for drizzling
1/2 cup liquid leftover from blanching garlic
1/4 teaspoon paprika
2 teaspoons chopped fresh parsley

timer

prep: 10 minutes
total: 15 minutes

tools

small saucepan
small skillet
food processor (or blender)
serving bowl

instructions

1. Put the garlic clove in a small saucepan and cover it with water. Bring it to a boil and simmer 5 minutes, then remove the garlic from the pan and set aside. Reserve 1/2 cup of the cooking liquid.

2. Meanwhile, heat the pine nuts in a small skillet over medium-high heat. Toast them, tossing often, until they’re brown in spots, 3-5 minutes.

3. Combine the chickpeas, garlic clove, pine nuts, habanero, lime juice, and salt in a food processor or blender. Turn the processor on and drizzle in the olive oil. Check the consistency of the hummus -- you should be able to pour it, but it shouldn't be soupy -- and add a little garlic-blanching liquid at a time until you're happy with the consistency.

4. Pour the hummus into a serving bowl and chill it in the refrigerator for 30 minutes. Before serving, sprinkle the finished hummus with the paprika, parsley and more olive oil to taste.

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