 Humus with pinenuts makes a wonderful hordevour, snack, or side dish.
Ingredients:
2 (15 oz.) cans chickpeas
1/2 cup Elite tahini
Juice of one lemon, (or more to taste)
cumin (to taste)
paprika (optional)
1 to 2 tablespoons Yad Mordecai extra virgin olive oil
1/2 cup toasted pine nuts
Directions:
1. Drain chickpeas and reserve the liquid. Place chickpeas in a strainer and rinse under the faucet. Drain well and put in the food processor.
2.) Add tahini, lemon juice, garlic and cumin-puree. Add reserved liquid as necessary till smooth. Taste and add more lemon juice or garlic if desired.
3.) Spread on a plate and drizzle olive oil on top.
4.) Toast pine nuts in a dry frying pan and sprinkle on top.
Season with additional cumin and paprika if desired. Best served with hot pita.
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