Hummus with toasted pine nuts, a slightly tart lemony, garlicky delicious dip made with chickpeas and sesame, served with pita bread and vegetables. Protein packed gluten-free homemade delicious signature dish from the Mediterranean and Middle eastern cuisine. Each region has their own variation and in my opinion they all taste equally good. I am exploring the Lebanese hummus this time.
Once you learn to make hummus at home you will never go back to store bought. You can make 10 times more at home for the same price. Dried chickpeas and few other easily available ingredients mixed together will come to fraction of the price of commercially made hummus. NOTHING BEATS FESHLY MADE HUMMUS.
NOTE : When you soak 1 cup chickpeas you get 2 cups after soaking. Basically the chickpeas doubles in size. Swells slightly more on pressure cooking.
Ingredients and substitutes :
- Sesame seeds - substitute with Tahini paste if that is easy for you.
- Roasted garlic can be used instead of raw ones.
- Instead of yogurt sour cream can be added for creaminess
- Go with the seasoning mix of your choice for flavors.
- In Turkey butter is used instead of olive oil. In Palestine hummus the toppings have more mint and parsley. Syria has falafel on top hummus. Jordan has yogurt in place of tahini . Lebanon has more of pine nuts , sumac and minced meats as topping. Feel free to adapt to any of these.
Why add pine nuts to hummus ?
Pine nuts adds a bite to the hummus. It adds a creamy, buttery, nuttier crunch to the otherwise completely mashed chickpeas. You may grind and add along with hummus but you will not get any taste of it unless you add a considerable amount of pine nuts compared to garbanzo / chick peas. Lebanese style hummus has pine nuts in them.
Pine nuts are a relatively expensive cooking ingredient due to the rarity and the difficulty of harvesting them. Each pinecone spear holds just two pine nuts, and not all pine nuts are edible. Fewer than thirty species of pine trees produce pinecones containing edible pine nut.
Creamy Hummus secrets:
- Soaking dried chick peas overnight in plenty of water, then cooking in lot of water the next day. This is traditionally the right way of cooking chickpeas. Legumes including beans, peas, and lentil have high amounts of a natural compound called lectins. Some of the functions of lectins include the ability to bind to and clump the red blood cells together. Lectins also interfere with nutrient absorption from the intestines.
- Cooking until really soft is the most important part of getting a smooth hummus. The skin grinds perfectly smooth this way. Over cooked chickpeas is the best for this recipe.
- Yogurt adds creaminess with adding too much liquid like water. ( Not too tart or acidic one).
- Adding ice cubes is will simply dilute the intense flavors and make the hummus bland.
- Use a powerful small blender (Nutri bullet ) than food processor where the tiny particles stick to the sides. The surface area is lot more than the contents inside in a food processor. In a small blending jar the particles tend to slide down better due to its shape hence giving a smoother texture.
- Do not grind in one stretch pause a few minutes in between grinding so the hummus doesn't heat up from blender heat.
- Powdery texture comes from dry grinding hence make sure there is some moisture in the hummus while grinding.
Why skip readymade tahini?
Sesame seeds produces oil, it is produced from lightly toasting. It gives healthy fat, nutty flavor and aroma that's all we need. This may aid blood sugar control, combat arthritis pain, and lower cholesterol. Now read the label of commercially made tahini bottle you will find so many ingredients you don't need in it. Remember people have been making hummus since ancient times when only beans and seeds existed.
How to serve Hummus ?
- As a dip - Hummus is a delicious dip to serve with pita chips and crunchy vegetables like carrot, celery or other veggies.
- As a spread - Hummus goes along with most types of meats or veggies in the wrap and sandwiches. It keeps the bread moist but not soggy.
- Mediterranean mezze platter - An assortment of small dips and veggies olive and bite size breads. A platter for sharing.
Hummus with toasted pine nuts
- Instant pot Pressure cooker
- 1/2 cup Dried chickpeas / Garbanzo beans Yields 1 cup when cooked
- 1 tsp Sesame seeds Brown colored
- 1 tbsp Olive oil Use extra virgin if you have
- 1-2 cloves Garlic
- 1-2 tbsp Yogurt Sour cream would be better if you have
- 1/2 Lemon juice
- 1 tsp Black pepper corns As per tolerance
- Salt to taste
- 1- 2 tsp Olive oil
- 1-2 tsp Pinenuts
- a pinch Paprika powder or Sumac To sprinkle on top
- Rinse well and soak the chickpeas over night( in plenty of water) 6-8 cups. Discard the water and rinse once more.
To pressure cook in Instant pot : (I use 6 quart duo)
- Add double the amount of chickpeas plus 1 cup more and set on MANUAL mode for 20 minutes. After the timer goes then on NPR(natural pressure release) for 25-30 minutes. Discard water.Note : Please check the video to see the softness of chick peas.
- Mean while dry roast the sesame seed on low flame until it gives a nice aroma and it is slightly brown and toasted (Keep an eye as it will burn fast)
- In the same pan toast the pine nuts for 2-5 minutes until slight brown and toasted. Keep aside.
- Once the chick peas comes to room temperature grind in a blender adding toasted sesame seeds, olive oil, yogurt, lemon juice salt and pepper. Do not add water instead add 1 tbsp of yogurt if needed or lemon juice or olive oil and adjust the consistency.
- Once the creamy smooth texture of hummus is achieved remove it on to a plate or serving bowl. Spread into desired shape. Top it of with the pine nuts toasted earlier. Make it pretty with olive oil, olives and paprika powder. Ready to serve immediately.
- I have served with pita bread yellow rice, baked chicken, assorted olives and soft drinks.
- Soaking dried chick peas overnight then cooking in lot of water the right way until really soft is the most important part of getting a smooth hummus. The skin grinds perfectly smooth this way. Over cooked hummus is the best. Now you don't have to peel the chickpeas.
- Canned chick peas is really firm on pressing and yields a grainy hummus.
- Drizzling olive oil on hummus keeps it from drying out.
Leftover hummus :
Hummus with toasted pine nuts can be refrigerated for uptown 3-4 days but remember oils will solidify and may look thicker.
Hope you like this Hummus with pine nuts recipe and would give it a try.