Name: Lemon hummus with pine nuts
Cook time: 10 min
Total time: 10 min
Ingredients: 400 gram canned chickpeas, rinsed, drained; 1/2 cup (80g) toasted pine nuts; 1 clove garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon ground paprika; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) lemon juice; olive oil, extra, to drizzle

Ingredients

400 gram canned chickpeas, rinsed, drained

1/2 cup (80g) toasted pine nuts

1 clove garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground paprika

1/4 cup (60ml) olive oil

1/4 cup (60ml) lemon juice

olive oil, extra, to drizzle

Method

1.Blend or process chickpeas, nuts, garlic, cumin and paprika until well combined. With motor running, gradually add oil in a thin steady stream; process until smooth.

2.Add juice; process until combined. Season to taste. Transfer to a serving bowl; drizzle with extra olive oil.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook