Quinoa “Hummus"

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.

Directions

Prepare the Quinoa Hummus

Yields 1 and 1/2 cups

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.

Tips:

One cup uncooked quinoa prepared according to package directions will yield at least two cups cooked quinoa.

Notes:

Store in an airtight container in the fridge for up to a week.

Acknowledgment

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.