Curry Hummus

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   1.

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   Toast the pine nuts for about 5 minutes on medium heat, shaking the pan every 30 seconds or so.

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   Set aside to cool.

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   2.

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   Drain the chickpeas in a colander and remove as much of the skins as possible.

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   Just squeeze a chickpea and it will pop out of the skin.

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   You can squeeze small handfuls of them in the colander and pick through and remove the skins if thats easier.

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   3.

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   Put the chickpeas, then the pine nuts and garlic into a food processor.

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    Drizzle with olive oil liberally.

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    Squeeze the half of the lemon into the processor, and pour maybe 1/8 of a cup of water in.

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    Pulse until it is the texture you want.

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    If it is too paste-like, add more olive oil or water.

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    4.

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    Salt liberally.

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    Season with the spices depending on how flavorful you want it.

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    (I usually coat the top completely with curry powder and add a few pinches of the other spices.)

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    Combine.

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    5.

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    Taste, and add more lemon or salt if necessary.

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    More salt is almost always necessary!

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    6.

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    This is really great in a pita pocket with some lettuce and tomato, or just plain with some chips!

* Per serving · 4 servings · Values may vary.

No additional tips available.