This Southern Comfort cocktail recipe yields a very nice concoction. You might need to switch back to a less expensive whiskey after trying this Manhattan. I prepare them either with ice on a hot day or shaken “up” before dinner on a chilly day. The secret to creating an outstanding beverage is using premium ingredients. Especially if you’re over 45 and a fan of Manhattan, it’s well worth it.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- ¼ cup pine nuts
- 1 (15 ounce) can chickpeas (garbanzo beans), drained with 1/4 cup of the liquid reserved
- ¼ cup lemon juice
- ¼ cup olive oil, plus more for drizzling
- 2 tablespoons tahini
- 4 cloves garlic, minced
- 2 ¼ teaspoons ground cumin
- ¼ teaspoon paprika
- 2 pinches salt
- ½ teaspoon crushed peppercorns
Instructions
- Heat a small skillet over medium heat. Toast pine nuts in a skillet, frequently stirring, until fragrant and beginning to brown, 3 to 5 minutes.
- Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth.
- Stir toasted pine nuts into the hummus or sprinkle on top. Drizzle a little olive oil on top before serving.
Reviews
I was good, except a little too much cumin for my taste. I will try just 2 tsp next and leave off the extra 1/4 tsp to see how that is and go from there.
This was good. Because I’m on restricted sodium I used a little water instead of the bean liquid and half the added salt. Added a little more lemon juice to compensate. I should have used less or smaller garlic cloves for my taste buds. I love hummus and this will stay in my collection to make again.
I roast the pine nuts in a tiny bit of sesame oil to give them extra flavor. I also use twice the amount of pine nuts and I add sun-dried tomatoes. I serve mine with naan because that’s a family favorite. It goes fast at any party. We love it. (It took me awhile to find the tahini. It’s located in the aisle where the peanut butter is. It’s sesame paste.)
This is a good recipe for those who like spicy – maybe it was my garlic (too fresh) or my pepper grinder – but my tongue was burning! I made this for my kids so i added more of the sesame paste (tahini), and chickpeas and lemon juice just to mellow out the spice a bit and it worked then it was yummy and my kids loved it!
I have no idea what tahini is, so i (obviously) omitted and sprinkled some cayenne for some heat. Quick and pretty good!
Cut back a little on the reserved bean liquid which gave me the consistency that I like. I used a meat mallet to crush the peppercorns, but I think if you have a pepper mill, using the “coarse” grind on it would work fine. I will say that the pepper is important in this hummus. Wouldn’t change anything on this recipe, it had the perfect balance of ingredients for us. JOEKLUGER, thanks for sharing your recipe.