Ingredients

• 1/4 cup pine nuts, toasted
• 8 ounces cream cheese, room temperature
• 1 cup hot pepper jelly, I like red Raspberry Jalapeño
• 2 cloves garlic, finely minced
• 1/4 cup fresh cilantro, chopped
• 5 ounces sharp Cheddar cheese, grated

Instructions

1. Preheat oven to 325°.
2. Line a baking sheet with parchment paper and add the pine nuts in a single layer.  Toast in oven until golden, about 8 minutes.  (I buy pine nuts already toasted at Harris Teeter so I can skip this stage.)
3. Place the cream cheese, 1/2 cup of the jelly, garlic, cilantro and Cheddar in a food processor.  Process until evenly blended.
4. Add the cheese mixture to the serving dish and spread evenly.
5. Refrigerate at least 2 hours.
6. Spread the remaining jelly evenly across the top of surface and sprinkle with pine nuts.
7. Refrigerate again until well chilled or  up to 24 hours.
8. Serve with sliced bread triangles, crackers or Belgian endive cups.

By KathyMillerTime
Favorites From Half-Mile Farm Cookbook

Ingredients

• 2 cups canned chickpeas, drained (reserve a little liquid)
• 1 teaspoon kosher salt
• garlic cloves, minced (about a teaspoon)
• 1/3 cup tahini (sesame paste -found in the peanut butter section of your grocery store)
• 6 tablespoons freshly squeezed lemon juice ( 2 lemons)
• 1-2 tablespoons reserved liquid or water
• 8-12 dashes hot sauce (your favorite!)
• pine nuts for topping

Instructions

1. Place all ingredients in food processor and whirl away until coarsely pureed. Taste for seasoning. Add pine nuts on top.
2. Drizzle with a little olive oil if desired.
3. Serve chilled or at room temperature.

Notes

I love how lemony this hummus is! We make this all the time...Very healthy!

Recipe by KathyMillerTime
Adapted from Ina Garten, Barefoot Contessa