Pink Hummus with Pistachios
INGREDIENTS
- 1 Garlic bulb plus a dash of oil & salt
- 1 1/2 C Purple potatoes (2 potatoes) (peeled & diced)
- 15 oz Chickpeas (organic) (drained & rinsed )
- 1/3 C Lemon juice
- ¾ t Sea salt
- ½ c Extra virgin olive oil
- ¼ C Sesame tahini
- ½ t Cumin (ground)
For Garnish:
- ¼ C Raw or roasted Setton Farms Pistachio Kernels
- 2 t Extra virgin olive oil
- ½ t Sesame seeds (black & tan)
DIRECTIONS
- 1. Pre-heat the oven to 375°.
- 2 To roast garlic, slice top of bulb off garlic & place in ramekin with dash oil & sea salt.
- 3. Roast for about 35 minutes or until cloves are soft.
- 4. Remove 5-6 cloves
- 5. Meanwhile, add about 1 inch water to pot & add steamer basket.
- 6. Add purple potatoes & steam about 6 minutes or until tender & then remove from heat
& set aside. - 7. In a large food processor, add chickpeas, lemon juice, salt, olive oil, 5-6 cloves roasted
garlic, tahini & cumin. - 8. Mix until smooth & then add purple potato & blend until smooth.
- 9. To garnish, spread hummus into serving bowl and with a spoon make an indentation
in center with a ladle or large spoon. - 10. Fill with a little olive oil.
- 11. Sprinkle with sesame seeds & around rim sprinkle pistachios generously over top.
- 12. Serve with pita wedges, chips or carrot sticks.
Serves 4 - 6
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