I never knew what real hummus tasted like until I went to Israel. Standing on a street corner in Tel Aviv along with my other friends who were part of Taste of Israel, we experienced real authentic hummus…it was warm, it was creamy, it was ethereal. We all were like hungry littl’ piglets dipping torn pieces of warm flat bread into the several bowls we had. I also learned that it was pronounced ‘whoooooo muss’.
This pineapple serrano hummus is about as close as it gets for me to the real deal of tasting ‘whoomuss’ in Tel Aviv. The texture and flavor, a slight bit of heat from the serrano and a subtle sweet from the pineapple, are spot on! Yes, I could barely stop eating it again once I had it made, styled it and then photographed it. Trust me, you’ll probably never buy pre-packaged hummus again!
This recipe is all my zany brain creation, and it’s sponsored by Dole Packaged Foods. For a complete disclosure of my work with the good folks at DPF, click here!
Here’s a new twist on tabbouleh! It’s got a hint of sweet. Come on, you know you want to check it out!
- 4 garlic clove pieces, peeled
- ½ cup tahini
- 1 can garbanzo beans, drained & reserve liquid
- ½ cup Dole Packaged Foods crushed pineapple, with juice
- 1 ½ tsp. sea salt
- 1 Tbl. serrano pepper, fresh and chopped + more for garnish
- ½ lemon, juice
- 3 Tbl. extra virgin olive oil, divided
- 1 Tbl. sesame seeds (garnish)
- Dusting of paprika (garnish)
- Put the garlic, tahini, garbanzo beans, pineapple, salt, serrano pepper, lemon juice and two tablespoons of olive oil in a food processor and blend. If needed, add ¼ cup of the liquid from the beans and blend into a creamy mixture.
- Place in a bowl. Make concentric circle swirls with a butter knife. Drizzle on remaining olive oil and sprinkle on the sesame seeds then dusting of paprika. Chill or serve immediately. Serve with pita or flat bread.