Naomi Nachman is a big hummus person. She wrote: “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.”
o 1 cup cooked quinoa
o 1/2 cup pine nuts
o 2 cloves garlic, crushed
o juice of 1 lemon (2-3 tbsp.)
o 1/2 tsp. salt
o 1/2 tsp. cumin
o 1 tbsp. olive oil
o 1/4 cup water
o 1 tbsp. olive oil, for garnish
o 1 tbsp. parsley, finely chopped, for garnish
o paprika, for garnish
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.
Cook’s Tip: 1 cup uncooked quinoa prepared according to package directions will yield at least 2 cups cooked quinoa. You can use the rest in any other quinoa recipe.
Norene’s Comment: We tested this with slivered almonds instead of pine nuts. Totally scrumptious!
Prepare Ahead: Store in an airtight container in the fridge for up to a week.Yields 1 1/2 cups