So today is the two year anniversary of happyspinach etc. I really do wish I was more prepared for it (i.e., a cake recipe), but I just found out about it when I logged on to post this houmous recipe. My blog certainly has come a long way since my first
embarrassing post, and it has certainly been a long journey getting there. I wouldn’t have stayed on that journey as long as I have had it not been for all of you and your continual support. So thank you so much, darlings; I love you all.
PINE NUT PAPRIKA HOUMOUS
If you don’t have access to pine nuts, you can easily substitute another rich and buttery nut, such as walnuts or Brazil nuts.
- 35 grams / 2 heaping tablespoons pine nuts, toasted, plus more for garnish
- 2 large garlic cloves, peeled
- 430 grams / 1 3/4 cups cooked chickpeas, drained and rinsed
- 1/8 teaspoon cayenne, or to taste
- kosher salt, to taste
- 1 heaping teaspoon sweet paprika
- heaping 1/2 teaspoon dried oregano
- heaping 1/2 teaspoon dried basil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil, divided
In a food processor, grind the pine nuts until they form a nut butter, scraping down the sides of the bowl as necessary. Throw in your garlic cloves and grind with the pine nut butter until finely minced. Throw in the chickpeas, cayenne, salt, paprika, oregano, basil, lemon juice, and 1 tablespoon of the olive oil. Grind until smooth and, while the processor is still running, drizzle in the remaining tablespoon of olive oil. Taste the houmous, and adjust the seasonings as necessary. Serve with crudité on a plate sprinkled with pine nuts and paprika and drizzled with olive oil.
Makes approximately 480 grams