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.

Pine Nut Hummus

Name: Pine Nut Hummus
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 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; 1/2 teaspoon salt; 3/4 teaspoon ground cumin; 1/4 cup tahini; 1 tablespoon extra virgin olive oil; 2 tablespoon ice cold water; 1-2 tablespoons toasted pine nuts; 2-3 tablespoons pomegranate seeds; 1/4 teaspoon paprika or sumac; 2-3 tablespoons olive oil; Fresh parsley, finely chopped to garnish

Pine Nut Hummus

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Author: chefjar
Total Time: 10 minutes
Yield: 4 1x

Description

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.

Ingredients

Scale

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
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 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
1/4 teaspoon paprika or sumac
2-3 tablespoons olive oil
Fresh parsley, finely chopped to garnish

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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!

Equipment

Food processor

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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.

Prep Time: 2 min
Cook Time: 8 min
Category: Dips
Cuisine: Middle Eastern

Nutrition

Calories: 106kcal
Sugar: 2g
Sodium: 288mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 15g
Fiber: 4g
Protein: 5g

Find it online: https://chefjar.com/pine-nut-hummus/