Quinoa “Hummus"

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.

Quinoa “Hummus"

Prep Time

20 minutes

Cook Time

10 minutes

Serves

4 people

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:

Vegetarian Chopped Liver

Kitchen Sink Vegetable Soup

Vegetable Quiche with Potato Crust

Apple Kugel Muffins

Pavlova

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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