Chipotle Hummus with Roasted Pine Nuts
Chipotle Hummus with Roasted Pine Nuts is very simple and super delicious with a hint of smokiness from spicy chipotles and nice crunch from roasted pine nuts.
Chipotle Hummus with Roasted Pine Nuts is very simple and super delicious with a hint of smokiness from spicy chipotles and nice crunch from roasted pine nuts.
- Carbohydrate 0.16677000033835 g
- Cholesterol 0 mg
- Fat 3.12171749720368 g
- Fiber 0.047175000703678 g
- Protein 0.174547500354129 g
- Saturated Fat 0.373142249496406 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.0704999999604376 mg
- Sugar 0.119594999634672 g
- Trans Fat 0.196539000151512 g
- Calories 28 calories
Step-by-step
- Start to run the food processor and add garlic. Process until cut into small pieces and stop the motor;
- Add chickpeas, tahini, lemon juice, can water, chipotle, salt and process until smooth;
- Heat up non stick skillet and add pine nuts, toss around for 2-3 minutes until roasted and golden brown;
- Taste hummus and adjust seasoning, lemon juice, spiciness. You can also add more water if needed.
- Pour Hummus into the bowl and top with, olive oil, pine nuts and parsley. Enjoy with pita bread
Controlling the Texture with Equipment
Working within the limits of a standard household food processor requires patience to achieve proper emulsion. Dropping whole garlic cloves into the running machine ensures the blades catch them before the chickpeas go in, preventing hard pieces from hiding in the final purée. Processing the base ingredients thoroughly before adding extra liquid allows the tahini and chickpea starches to bond properly. If the motor strains, drizzling the reserved canning liquid through the feed tube while the blades spin will loosen the mixture without sacrificing starch content.
Balancing Heat and Acid
Chipotle peppers packed in adobo bring both capsaicin heat and distinct wood-smoke flavors that can easily overpower the subtle sesame notes of the tahini. Adding the chipotle sauce incrementally prevents accidental over-seasoning, keeping the pepper heat balanced against the fresh citrus juice. Fresh lemon juice provides the necessary acid to cut through the heavy oil content of the paste. Tasting the mixture only after it has spun for a full minute ensures the salt has dissolved completely into the paste.
Managing Pine Nuts and Storage
Pine nuts contain high oil content that causes them to burn within seconds if left unattended in a hot pan. Tossing them continuously over medium heat for two to three minutes until golden brown releases their essential oils without turning them bitter. Leftover hummus stored in an airtight container in the refrigerator will keep for up to four days, though the garlic flavor tends to sharpen significantly after twenty-four hours. Bringing the container back to room temperature before serving restores the smooth consistency.
