Creamy Hummus with Toasted Pinenuts, Displayed like a Sunflower

Hummus is so versatile. It is great served with vegetables, toasted pita bread, layered on a sandwich, smeared into fresh pita bread and topped with veggies and chicken or served as a side dish with roasted meat. I love to reserve some whole chickpeas to throw on top for crunch. It is very healthy and stays for a week in the refrigerator, always ready for last minute use.

Make sure to use a good olive oil. One that is not processed too much. My favorites are extra virgin, first press, unfiltered. That way, all of the nutrients have not been stripped out. Store bought hummus usually has canola oil or some other highly processed oil that has no nutritional benefit.

My motto is, use the good more expensive stuff for drizzling and salad dressings. If you have to, then cook with the less pure oil. The difference in taste is amazing. Olive oils from Spain, Italy, Greece, Morocco, Lebanon or anywhere in the Middle East tend to have the best “green” flavor. The Trader Joe’s brand has some very good highly rated, pure olive oils. I like their organic brand and the Tunisian and Greek varieties they carry. Costco’s Kirkland Organic Extra Virgin oil is also highly rated among the critics. For superb flavor, use Luccini. It is more pricey, but is worth it when used for drizzling.

I prefer using dried chickpeas. There is nothing like fresh. But if you must, substitute 2 cans of prepared chickpeas, reserving the liquid to blend.

Prep Time: 10 minutes (if using canned)

Bean cooking time 1 to 1 ½ hours

Soaking Time: Overnight

Serves : 10 as appetizer with accompaniments

Ingredients:

1 12 oz bag dried chickpeas

(or 2 ½ cups canned chickpeas and 1 cup of reserved canned liquid) 2 Cans

2 Bay leaves

2 tsp salt

½ cup good olive oil

2 peeled garlic cloves

½ cup tahini

4 Tbs toasted pine nuts

2 Tbs fresh lemon juice

sweet or smoked Paprika

4 Tbs toasted pine nuts

1 Tbs fresh chopped parsley

¼ tsp pepper

To serve:

Toasted or plain Pita Bread Wedges

Tortilla Chips

Chopped Vegetables (crudite)

Prepare the chickpeas:

If using a bag of chickpeas, then you need to soak them overnight. Place in a large mixing bowl, cover with water. If you do not have time to soak overnight. Bring them to a simmer and simmer 1 hour. Let them sit until afternoon or ready to cook.

When ready to cook the chickpeas, drain them from their soaking liquid. Place in a large stockpot. Cover with water and 1 ¼ tsp salt and two bay leaves. Simmer for 1 to 1 ½ hour until soft. Cool. Reserve liquid for blending.

To prepare the hummus:

Place 2 cups of the cooled, whole chickpeas and garlic cloves into blender. Do not place them in the blender when hot, warm is fine. This would cause your blender to explode. Pour the olive oil, lemon juice, tahini, 1 cup of reserved chick pea water (or canned liquid if using canned chickpeas) salt and pepper into the blender. Blend until very smooth.

To serve:

Place in serving bowl or on a platter. I made a large circle, drew flower petals with a spatula and poured the oil over the indentations. Sprinkle with paprika. Place a mound of chickpeas in the middle. Sprinkle with pine nuts and fresh chopped parsley. The flower petals and mound of nuts and chickpeas in the center kind of remind me of a sunflower. Grind some black pepper over the top.

Serve with toasted pita bread wedges, tortilla chips or fresh crudite.