Ready to prepare some amazing pine nut hummus in just 10 minutes? All we need is a few classic ingredients to make this delicious dip. You can take this hummus to the table for an awesome appetizer or snack.
Pine Nut Hummus
- This hummus is absolutely packed with flavor. Seriously, there’s tons of flavor in this hummus. The pine nut and olive oil topping will compete for flavor factor with even the most savory deli hummus!
- It’s so easy to make this dish in a larger batch. The recipe here will make about two cups’ worth of hummus. Want to make more? Simply double, triple, or even quadruple your quantities. This hummus disappears seriously fast at gatherings.
Substitutions and Alterations
You can, if you prefer, use raw pine nuts rather than toasted. We think toasted pine nuts have better flavor, though.
If you want a plain hummus, simply leave out the topping!
Serving
There are plenty of serving ideas from the Mediterranean for you to try. Pita bread, carrots, celery, or homemade challah are great places to start.
You'll Need
We’ve got a few key ingredients for this recipe that are probably already in your pantry.
How to Make Pine Nut Hummus
- First, we’re going to drain the chickpeas. Strain out any excess water, rinsing the chickpeas in a colander with cold water.
- Next, use a food processor to pulse your garlic with the pine nuts, lemon juice, salt, and cumin into a finely chopped mixture.
- Now add your tahini, olive oil and chickpeas to the food processor, and blend until smooth.
- Next, add two tablespoons of ice water (or two ice cubes) to help make your hummus extra smooth and creamy.
- Taste testing time! Taste your hummus and adjust the flavor with seasonings depending on your preference. You can serve hummus at room temperature, or alternatively keep it in the fridge.
- To serve, top with pomegranate seeds and toasted pine nuts. Drizzle with olive oil. Sprinkle with paprika or sumac. Garnish with fresh parsley.
Storage
You can store homemade hummus for up to seven days in the fridge in an airtight glass container. Hummus will spoil more quickly in plastic, metal, or an open container. If your hummus has an off-putting odor, or it looks slimy, it’s not safe to eat and you’ll need to throw it out.
❗We don’t recommend freezing hummus. Freezing can separate the oils in the hummus, changing its consistency.
Frequently Asked Questions
Yes! If you can’t find chickpeas at your grocery store, they might be sold as garbanzo beans.
No. Peanut butter and tahini are not the same thing. Tahini is made from sesame seeds, with a milder, more neutral flavor profile than peanut butter. Peanuts have a much stronger flavor and most peanut butter is quite high in sugar. Peanut butter will overpower your hummus.
More Delicious Hummus Recipe
Sheet Pan Hummus Crusted Chicken Breast
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Pine Nut Hummus
Ingredients
For the Hummus
- 1 can 15 ounces|425 grams chickpeas ( garbanzo beans), rinsed and drained
- 3 tablespoons freshly squeezed lemon juice or to your taste
- 2 tablespoons toasted pine nuts
- 2 garlic cloves minced
- ½ teaspoon salt
- ¾ teaspoon ground cumin
- ¼ cup tahini
- 1 tablespoon extra virgin olive oil
- 2 tablespoon ice cold water
For the Hummus Topping
- 1-2 tablespoons toasted pine nuts
- 2-3 tablespoons pomegranate seeds
- ¼ teaspoon paprika or sumac
- 2-3 tablespoons olive oil
- Fresh parsley finely chopped to garnish
Equipment
Instructions
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear.
- Add the lemon juice, pine nuts, garlic, salt and cumin to your food processor. Pulse until garlic and pine nuts are finely chopped.
- Add the tahini, olive oil and chickpeas. Process until smooth, scraping down the sides with a spatula as needed. With the food processor running, drizzle ice cold water. Process until creamy.
- If your hummus is too thick, add 1-2 extra tablespoons ice cold water and process until you reach the desired consistency. Taste test and adjust flavors if necessary.
- To serve, top with pomegranate seeds and toasted pine nuts. Drizzle with olive oil. Sprinkle with paprika or sumac. Garnish with fresh parsley.
- Serve and enjoy!
Notes
Storage
You can store homemade hummus for up to seven days in the fridge in an airtight glass container. Hummus will spoil more quickly in plastic, metal, or an open container. If your hummus has an off-putting odor, or it looks slimy, it’s not safe to eat and you’ll need to throw it out. We don’t recommend freezing hummus. Freezing can separate the oils in the hummus, changing its consistency.Nutrition
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Val says
RAVES ALL AROUND! Friends who don't like hummus were hooked. Friends who do, said it was THE BEST they've ever had!!
chefjar says
Hey, Val! Thrilled to hear the rave reviews! Delighted that even hummus skeptics were won over. Thanks for sharing the culinary joy!