This recipe for Quinoa “Hummus” is one in a series of vegetarian Passover recipes created by KAYCO, the leading purveyor of kosher foods in the U.S., in concert with Naomi Nachman, author of the “Perfect for Passover” cookbook and Kosher.com, the popular kosher lifestyle resource.
Other vegetarian Passover recipes in this series include:
One cup uncooked quinoa prepared according to package directions will yield at least two cups cooked quinoa. This hummus may be stored in an airtight container in the fridge for up to a week.
Ingredients
- 1 cup cooked quinoa (see note)
- 1/2 cup pine nuts
- 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
- 2-3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 tablespoon Gefen Olive Oil
- 1/4 cup water
Garnish
- 1 tablespoon Gefen Olive Oil
- 1 tablespoon parsley, finely chopped
- Paprika
Preparation
- 1 Place quinoa and pine nuts into the bowl of a food processor fitted with the “S” blade. Process until just blended.
- 2 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.
- 3 Transfer to a serving bowl. Garnish with olive oil and chopped parsley; sprinkle with paprika.
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