Name: Quinoa “Hummus”
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup cooked quinoa; ½ cup pine nuts; 2 garlic cloves (crushed); Juice of 1 lemon (2 - 3 tablespoons); ½ teaspoon salt; ½ teaspoon cumin; 1 tablespoon olive oil; ¼ cup water; 1 tablespoon olive oil (for garnish); 1 tablespoon parsley (finely chopped, for garnish); Paprika (for garnish)

Quinoa “Hummus”

I’m a big hummus person — 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.

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 to make Quinoa Tabuli or any other quinoa recipe.

Quinoa “Hummus”

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

1 cup cooked quinoa
½ cup pine nuts
2 garlic cloves crushed
Juice of 1 lemon 2 – 3 tablespoons
½ teaspoon salt
½ teaspoon cumin
1 tablespoon olive oil
¼ cup water
1 tablespoon olive oil for garnish
1 tablespoon parsley finely chopped, for garnish
Paprika for garnish

Instructions

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. Store in an airtight container in the fridge for up to a week.
Recipe reprinted from Perfect for Pesach: Passover recipes you’ll want to make all year by Naomi Nachman (Mesorah Publications 2017).