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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.


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.


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


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


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