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.
Place quinoa and pine nuts into the bowl of a food processor fitted with the “S” blade. Process until just blended.
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.
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.
Description:
Yields 1 and 1/2 cups
Description:
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...