1 can (15 oz) chickpeas (garbanzo beans), drained
¼ cup tahini
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed orange juice
3 tablespoons extra-virgin olive oil
1 clove garlic, crushed
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
1 tablespoon grated orange peel
1½ teaspoons chopped fresh rosemary, toasted
Salt and pepper to taste
¼ cup pine nuts
CHRISTMAS SPICED HUMMUS
- In a food processor, place chickpeas, tahini, lemon juice, orange juice, 1 tablespoon of the oil, the garlic, ginger, cinnamon, pumpkin pie spice, orange peel and rosemary. Cover; puree until smooth.
- Transfer to a colorful bowl, like the CW by CORNINGWARE® 1.5QT OBLONG CASSEROLE IN SPROUT. Sprinkle with salt and pepper. Drizzle remaining 2 tablespoons oil over the top; garnish with pine nuts. This dip can be enjoyed at room temperature or chilled, or warmed in the oven before serving.