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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.
1 cup cooked quinoa (see note)
1/2 cup pine nuts
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
juice of 1 lemon (2–3 tablespoons)
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon Gefen Olive Oil
1/4 cup water
1 tablespoon Gefen Olive Oil
1 tablespoon parsley, finely chopped
paprika
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.
Yields 1 and 1/2 cups
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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