Pine Nut and Cilantro Hummus |
Prep time: 10 mins
Total time: 10 mins
- 1 can (15 oz) garbanzo beans, rinsed
- 2 tbsp tahini
- ½ lemon, juiced
- 1 clove minced garlic
- 2 tbsp olive oil
- ⅓ cup toasted pine nuts (more for garnish)
- ΒΌ tsp cumin
- ¼ tsp salt (or more to taste)
- 1 tbsp fresh chopped cilantro (more for garnish)
- Add all ingredients to a food processor or blender and run on "high" for 1 minute.
- Scrape the sides with a spatula and run on "high" again for 1 minute.
- Taste and add additional salt, cumin or lemon juice if desired.
- Top with fresh cilantro, chopped pine nuts and olive oil.
- Keep refrigerated for up to 3 days.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/pine-nut-and-cilantro-hummus/
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