You will need:
2 - 15 oz. cans of garbanzo beans, drained and rinsed
1/3 cup of pine nuts
(you could use tahini, which is actually more traditionally used, just omit the EVOO if you do. I don't like the "peanut butter, smokey taste of tahini and I love pine nuts)
1/4 cup EVOO
juice of 1-2 lemons (about 1/3 cup)
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cayenne (omit if you don't like it spicy, but it's just a little)
1/2 tsp ground coriander
1/2 tsp paprika, plus a sprinkle for garnish
1/2 tsp Kosher salt
2 TBSP shopped fresh parsley plus sprig for garnish
2-3 TBSP Hot water if needed.
Kalamata Olives as garnish
Putting It All Together:
1. Toast the pine nuts over med-high heat in a DRY (no oil) cast iron skillet (again, get rid of your coated, non-stick pans, they are bad, bad, bad for your health!) Shaking the skillet continuously until the pine nuts brown nicely, about 1-2 minutes.
2. Combine all ingredients in a plastic container. If you have an immersion blender I highly recommend using it! You can use a food processor or blender but it is kind of a pain to keep scraping the sides, also, the texture is MUCH smoother when you use an immersion blender. Add a TBSP of water at a time to get to desired consistency.
Serve with pita chips, inside pitas with cucumber, tomato, falafel etc. as a healthy alternative to mayo. Or, my favorite, with fresh veggies and Kalamata olives such as cucumber, sugar snap peas, mini sweet peppers, carrots or whatever you want.
Nutrition Facts
Serving Size 1 (149g) about 1/3 cup
Recipe makes 8 servings
Calories 220; Calories from Fat 77 (35%); Total Fat 8.6g; Saturated Fat 1.2g;
Monounsaturated Fat 3.0g ; Polyunsaturated Fat 3.8g; Trans Fat 0.0g; Cholesterol 0mg 0%; Sodium 330mg 13%; Potassium 297mg 8%; Total Carbohydrate 31.4g 10%; Dietary Fiber 7.5g 30%; Sugars 0.0g Protein 8.4g
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