By Cookgirl on September 06, 2006
Photo by Dr. Jenny
Photo by Dr. Jenny
"I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper."
Serving Size: 1 (627 g)
Servings Per Recipe: 1
"Outstanding! This has incredible flavor. It "looks" like there will be way too many pine nuts, but it's not. Also, as a tip, if you want a superior texture in the hummus, pinch the skins off the chickpeas- they come off easily. It doesn't take that much longer to prep and it is definitely worth it. Thanks for sharing-"
"This was an excellent hummus recipe and I will definitely be making it again! DH and I ate it both as a snack before lunch and as a spread for falafels. I used about 4-5 Tb of the reserved chickpea water to get it to the consistency we liked. This had great flavor. DH burned some of the pine nuts as he became distracted by our cats in the process of toasting them, so pictured is not the amount we actually used. Thanks for a great recipe. Made for Sun and Spice 2013"
"This was delicious. I loved the pine nuts on top. This also had a nice bit of spice to it as well. Made for ZWT6."
"Loved this hummus! I'm trying to eat more chickpeas for the fiber content, so this was a joy to eat. I toasted the pita when I served it. Thnx for sharing your recipe, Cookgirl. Made for the Voracious Vagabonds of ZWT 6."
"I made this for ZWT6 with lentils instead of chickpeas because I am on a strict diet and digest them better. It was delicious :D Looking forward to making it often."
"I liked the crunch of the pine nuts with this hummus. I am rating this 5 stars as I think it would be using the called for amount of garlic (Just there is a preference here for not much if it is raw) also if I had used less freshly squeezed lemon juice as the mixture was too thin but that may also to do with using hummus in a can (pre-ground chickpeas and a little tahini). Another thing I suggest is to dry roast the pine nuts in a dry pan and once serving drizzle fresh extra virgin olive oil on top instead of sauteing them in it. I used ground cumin toasted in a dry nonstick frying pan, one whole freshly squeezed lemon & half the tahini because the can already contained a little and I used sea salt. I did add way less cayenne per our preferences. Made for Healthy Choices ABC."
"This is delicious--and the crunch from the pine nuts is excellent. A whole lemon was a bit much--but maybe I have big lemons LOL. Anyway, I used about half a lemon and loved it. Thanks, CG!"