Go Back
–+ servings

Aunt Vieve's Hummus Recipe with Toasted Pine Nuts

Print Recipe
Aunt Vieve's Hummus Recipe with Toasted Pine Nuts is just one of many authentic and delicious family recipes you can find in Liz Della Croce's (of The Lemon Bowl) fourth installment of her Food From Our Ancestors series. Smooth as silk, bright with lemon and flavorful from garlic. This is my new go-to hummus recipe and should be yours too!
Course Appetizer
Cuisine Lebanese, Middle Eastern
Keyword appetizer, chickpea, dip, garlic, hummus, lemon
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings
Calories 66
Author Laurie McNamara

Equipment

Ingredients

  • 2 (15 ounce) cans chickpeas rinsed and drained
  • 2 lemons juiced
  • 4 cloves garlic peeled
  • 1½ teaspoons salt
  • 1/2 cup tahini
  • 2 tablespoons olive oil
  • 1/4 cup water or chicken broth
  • 1 teaspoon cumin optional

Instructions

  • Place ingredients in a food processor and puree until smooth.
  • Check for seasoning and add more garlic, lemon or salt, as desired.
  • To serve, spread on platter in a thin layer and serve or garnish toasted pine nuts, scallions and fresh parsley.
  • Serve with pita bread or veggies

Notes

Will store in an airtight container in the refrigerator for up to seven days. To toast pine nuts, put in a single layer on a sheet pan or cookie sheet, place in a 350-degree oven for 7-9 minutes.
recipe via Food From Our Ancestors : The Ultimate Syrian Sunday Dinner by Liz Della Croce

Nutrition

Serving: 1g | Calories: 66kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg