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 l’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.
Cook’s Tip: 1 cup uncooked quinoa prepared according to package directions will yield at least 2 cups cooked quinoa. You can use the rest to make Quinoa Tabuli or any other quinoa recipe.
- Cook Time
- Prep Time
- 1½ cupsServings
- 1 cup cooked quinoa
- ½ cup pine nuts
- 2 garlic cloves, crushed
- Juice of 1 lemon (2 - 3 tablespoons)
- ½ teaspoon salt
- ½ 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
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. Store in an airtight container in the fridge for up to a week.
Recipe reprinted from Perfect for Pesach: Passover recipes you'll want to make all year by Naomi Nachman (Mesorah Publications 2017).