Sunny Meyer lemon & pine nut hummus
Garbanzo beans, sesame tahini and fresh Meyer lemons make up this delicious spin on traditional hummus. Topped with crunchy pine nuts, a sprinkle of fresh herbs, then drizzled with extra-virgin olive oil, this dip is outstanding.
If you are like us and love hummus, you will love this version. Ripe summer lemons lend a great citrus flavor without overpowering this dip. The pine nuts add nice texture along with crunch and the olive oil adds a hint of butter olive oil flavor. Use this instead of mayo on a sandwich or wrap and even enjoy it as a dip with fresh veggies or chips.
Sunny Meyer lemon & pine nut hummus recipe
- 2 cans garbanzo beans, rinsed and drained
- Zest of 1 lemon
- 2 Meyer lemons, juiced
- 1/4 cup extra-virgin olive oil, plus extra for garnish (optional)
- 1/3 cup tahini
- 1/4 cup water
- 1/2 teaspoon sea salt
- 2 garlic cloves
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, finely chopped
- In a food processor add the garbanzo beans, lemon juice, lemon zest, olive oil and tahini. Blend on high, stirring the mixture every 20 seconds and scraping down the sides of the bowl.
- Add in the water, garlic and season with salt. Continue to process the hummus until it's very smooth and creamy with no lumps. Taste the hummus to adjust the flavor if desired.
- Pour the hummus into a serving dish and top with pine nuts, fresh parsley and drizzle with olive oil. Keep any leftover stored in an airtight container in the refrigerator.
Tahini is a paste made from ground sesame seeds. Most health food stores carry it, and it's located where the nut butters are sold.