Pineapple Hummus (gluten free, vegan)

Pineapple Hummus

We love hummus. Warm, it's a great dip for tortilla triangles and veggies. Straight from the fridge it's a sandwich spread or burrito filling. Traditionally, hummus made with cooked garbanzos, tahini (sesame paste) olive oil, garlic, and lemon juice.

We were out of lemon juice.  I had the garbanzos, olive oil and tahini in the blender and made that grim discovery. No lemon juice... But we had a fresh pineapple. Why not? Once the pineapple was blended in,  we separated the mix into different bowls to try out seasoning combinations. Would you believe that pineapple overpowers coriander? Bummer. The best combination was ginger and garlic. A little heat would have been nice, but our kids are in a no-heat phase. Perhaps some crushed red chilies?


3.5 cups cooked garbanzos (1/2 bag dried, or two cans)
1/2 cup tahini
2 tbsp olive oil
2 cups pineapple
1/2 tsp ginger (or more to taste)
1/2 tsp garlic powder, or 1 tbsp minced garlic (or more to taste)
1/2 tsp salt (to taste)

Drain the cooked garbanzos. Add all ingredients to a blender and mix until smooth. Gently warm the hummus in the microwave before serving. Garnish with paprika if you like.




For more vegetarian recipes, visit the Meatless Mondays recipe share at Midnight Maniac.


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