Quinoa “Hummus”

Quinoa “Hummus”
 
I’m a big hummus person — I put it on everything (it’s almost like my ketchup!). I didn’t want to write a cookbook without a hummus recipe, so I thought of using quinoa to make a kosher Pesach version. I was so excited by the idea that I invited some foodie friends to taste-test as I played around with numerous batches and versions to create the perfect Pesach “hummus.” Here’s the version that we all voted the best.
Author:
Recipe type: Pareve
Serves: 1½ cups

Ingredients
  • 1 cup cooked quinoa
  • ½ cup pine nuts
  • 2 cloves garlic, crushed
  • juice of 1 lemon (2-3 Tablespoons)
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • 1 Tablespoon olive oil
  • ¼ cup water
  • 1 Tablespoon olive oil, for garnish
  • 1 Tablespoon parsley, finely chopped, for garnish
  • paprika, for garnish

Instructions
  1. Place quinoa and pine nuts into the bowl of a food processor fitted with the “S” blade. Process until just blended.
  2. Add remaining ingredients; continue to blend. Scrape down the sides and blend again, for approximately 30 seconds. Do not over-blend or the mixture will become gummy.
  3. Transfer to a serving bowl. Garnish with olive oil and chopped parsley; sprinkle with paprika.

Notes
YEAR ‘ROUND: Garnish with a sprinkle of za’atar.
PREPARE AHEAD: Store in an airtight container in the fridge for up to a week.
COOK’S TIP: 1 cup uncooked quinoa prepared according to package directions will yield at least 2 cups cooked quinoa. You can add the rest to make Quinoa Tabuli or any other quinoa recipe.

Recipe from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017