Description
Instead of eating Hummus try this deconstructed Hummus as part of your meatless monday ....
Ingredients
Scale
- 1/2 pound dry chickpeas or garbanzo beans (soaked overnight with one tsp baking soda and enough water to cover twice their volume)
- 1 tsp salt
- 5 cups water
- 1/2 cup raw pine nuts
- 1 tbs extra virgin olive oil
- 3/4 cups fresh chopped parsley or cilantro
- 1/2 tsp sweet paprika
- 1/2 tsp hot paprika
- Extra virgin Olive oil for drizzling (optional)
- FOR THE TAHINI
- 1 cup tahini paste
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/2 tsp salt
Instructions
- Drain soaked chickpeas. Transfer them to a medium pot with water and salt
- Bring to a boil, reduce heat to medium and cook for 40 minutes or until chickpeas are tender but firm (skim white foam off the top as they cook). Drain and set aside
- In the meantime, prepare tahini sauce:
- In a small bowl, mix tahini paste, salt with lemon juice with a spoon until it thickens
- Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water (note: sauce will thicken slightly when refrigerated)
- To prepare the pine nuts, heat olive oil in a small skillet. Add pine nuts and cook for a couple of minutes until golden brown (watch them carefully as they can burn easily!)
- To assemble the dish, prepare 4 wide rim bowls or soup plates. Spoon half of the tahini sauce over the bottom of each bowl. Add chickpeas and spoon the rest of the tahini sauce over them. Sprinkle with sweet and hot paprika. Garnish with chopped parsley or cilantro and pine nuts
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Entree
- Cuisine: Kosher / Middle Eastern