My kitchen has seen lots of hummus recipes lately. Dirty blenders and food processors, pans of roasted bell peppers and plenty of tahini. My two favorite hummus flavors are roasted red bell pepper and this lemon pine nut hummus. I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor that is truly addicting. I’m in Jackson Hole again this month, and served this appetizer outside for cocktail hour. The weather here is gorgeous, as usual. A high of 70 degrees is not bad The crackers in the photo are from Skinny Crisps, a company in Boulder, Colorado. I found them at the local, natural grocer in Jackson. They have several flavors and are fantastic! They are also vegan, gluten, dairy and soy free. Enjoy!
Lemon Pine Nut Hummus
Makes about 1 cup
1 15 oz. can of garbanzo beans (chickpea), drained
1 clove garlic, grated on a microplane
3 tablespoons of good quality, extra virgin olive oil
1/4 tsp lemon zest, juice from 1/2 a large lemon
1 1/2 tablespoons roasted tahini
2 handfuls (about 1 1/2 cups) of toasted pine nuts
2 small pinches of dried oregano
1/2 tablespoon of dried parsley
freshly ground black pepper
A pinch of salt
1/4 cup chilled water
Place all ingredients in a food processor or blender. Mix until smooth and no lumps.
Serve with your favorite crackers and vegetables, or use as a spread on breads and wraps.