Basil Pine Nut Hummus (Holiday Hummus)
Traditional chickpea hummus bringing holiday cheer! Puréed with basil, pine nuts, tahini, lemon, garlic, and more. Topped with pomegranate and pine nuts for seasonal holiday flare. You can also use this recipe to jazz up store bought hummus! With this recipe, it's that easy to impress at your holiday parties.
- 1 can
- 3 cups
- 1/3 cup
- 1/4 cup tahini
- 3 tbsp olive oil
- Juice of 1/2 lemon *2-3 tbsp
- 1 tsp salt to taste*
- 1/2 tsp pepper to taste*
- 1 clove garlic
- 1/4 cup chickpea water
- 1 tbsp Pomegranate seeds for topping (also save some juice to pour on top for a fun garnish!)
- 1 tbsp Pine nuts
- Pita cut into triangles (people can spread hummus on them to look like christmas trees)
- Red bell pepper sliced
- Green bell pepper sliced
- Cucumber sliced
This step is optional if using canned chickpeas. This is more for textural preference. In a large sauce pan, bring water to a boil. Boil the chickpeas for 10 minutes, then lower the temperature to a simmer. Let the chickpeas simmer for about an hour, until soft and mushy. Drain and set aside until they come to room temperature.
In a food processor, combine the chickpeas, tahini, basil, garlic, olive oil, pine nuts, lemon juice, salt and pepper. Pulse until smooth.
Add the chickpea water to thin the consistency, if necessary. If the consistency of the hummus is not that thick (due to bringing excess water with the boiled chickpeas,) add one tablespoon at a time and pulse. Pulse until desired consistency is reached.
Top with olive oil (about a tbsp but you can eyeball it), pine nuts, pomegranate, salt and pepper.
Assemble with pita and crudite and serve.