Roasted Pine Nut Hummus
- Servings -
- My Notes -
INGREDIENTS
- 15 ounce Canned Chickpeas - rinsed well (discard liquid from can)
- 4 tablespoon Tahini
- 1 teaspoon Cumin - powder
- 0.13 teaspoon Paprika
- 0.25 teaspoon Sea Salt
- 2 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 4 tablespoon Toasted Pine Nuts
- 2 tablespoon Cold Water
INSTRUCTIONS
- Dry toast pine nuts in a skillet, over medium heat. Be watchful so these don’t burn.
- Blend ingredients in a food processor, adding more or less water to adjust the consistency.
NOTES
¼ cup of garbanzo beans is considered a low FODMAP food. If you react to ¼ cup, consider using 1-2 tablespoons as a spread for flavor.
To adjust the flavor, increase the tahini.
