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Pine Nut Hummus

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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

Are garbanzo beans and chickpeas the same?

Yes! If you can’t find chickpeas at your grocery store, they might be sold as garbanzo beans.

Can you use peanut butter instead of tahini?

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

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Carrot Hummus

Beet Hummus

Red Pepper Hummus

Roasted Garlic Hummus

Easy Hummus Recipe

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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!

Print Recipe

Pine Nut Hummus

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.
Author: chefjar
Prep Time2 minutes mins
Cook Time8 minutes mins
Servings: 4
Calories: 106kcal

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

  • Food processor

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

Calories: 106kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 288mg | Fiber: 4g | Sugar: 2g
Course: Dips
Cuisine: Middle Eastern
Keyword: how to make hummus, hummus recipe, pine nut hummus

All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.

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About Tatiana

Hi, I’m Tatiana! I’m all about making easy, delicious family meals that bring everyone to the table. From quick weeknight dinners to comforting classics, my recipes are simple, flavorful, and made with love. Read more

Reader Interactions

Comments

  1. Val says

    August 25, 2023 at 9:27 pm

    5 stars
    RAVES ALL AROUND! Friends who don't like hummus were hooked. Friends who do, said it was THE BEST they've ever had!!

    Reply
    • chefjar says

      August 26, 2023 at 5:32 am

      Hey, Val! Thrilled to hear the rave reviews! Delighted that even hummus skeptics were won over. Thanks for sharing the culinary joy!

      Reply

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