This easy to make Pine Nut Hummus is made in just 35 minutes with a few classic ingredients. Drizzle it with the roasted pine nut and olive oil topping - and you won't be able to stop dipping!
📋 About the Recipe
- The SMOOTHEST hummus! There is a big debate about whether or not you need to peel the skin from the garbanzo beans to make smooth hummus, but by using a secret ingredient, I find the extra work isn't necessary.
- TONS of flavor. If you've ever made hummus at home before and found it to be lacking in flavor compared to the store-bought versions, you have to try this pine nut version. The pine nut and olive oil topping adds so much flavor you won't ever crave store-bought again!
- Easy to make in large batches. This hummus recipe as is makes about 2 cups of hummus. Depending on the size of your party, you may want to double the batch. This hummus disappears quickly at gatherings!
A few notes about the ingredients:
- Garbanzo beans - This recipe is made using a can of garbanzo beans to make it quick and easy, but you can cook garbanzo beans from dry ahead of time if desired. Use any leftover garbanzo beans in my Mediterranean Garlic and Olive Oil Pasta!
- Tahini - Lower quality tahinis can be bitter tasting, so using a high quality tahini is imperative for the best tasting homemade hummus. Choose a tahini that is lighter in color, has natural oil separation, and should be runny and pourable.
- Garlic - Using fresh, whole garlic cloves over garlic powder will yield the most authentic, rich flavor.
- Lemon juice - Similar to using fresh garlic, fresh lemon juice is also best. Pre-bottled lemon juice is not only watered down, but also contains preservatives to keep it from spoiling. Fresh lemon juice is highly recommended.
- Pine nuts - Pine nuts are very buttery and mild in flavor. They are great to use in hummus because they help make it extra smooth and creamy. Using toasted pine nuts adds more flavor. If you have raw pine nuts on hand, you can toast them at home by adding them in a single layer to a dry skillet. Turn the heat to medium-low, and toast them for about 3 minutes, stirring occasionally, until they are lightly brown and smell nutty. Be very careful because they can burn easily
- Boil the chickpeas. Add chickpeas and baking soda to a medium saucepan. Cover with water and bring to a boil on the stove over high heat. Boil for 20 minutes to soften and break down the chickpeas.
- Drain the chickpeas. Once the chickpeas are soft, strain the excess water and rinse with cold water.
- Pulse garlic and pine nuts until finely chopped. In a food processor, pulse together the garlic, pine nuts, lemon juice, salt, and cumin.
- Add tahini. Add the tahini into the food processor and pulse until thick and evenly incorporated with the garlic and pine nuts.
- Add in ice water. You can use either 2 to 4 tablespoons of ice water or 2 to 4 ice cubes. This is going to help make the hummus extra smooth and creamy.
- Add chickpeas. Blend, then slowly drizzle in olive oil. Blend again until smooth, scraping sides as needed. Add ice cubes or additional ice water to help smooth it until you get the consistency you desire.
- Taste and adjust flavors according to preference. The hummus can be served at room temperature or transfer to the refrigerator and refrigerate until cold.
- Prepare the pine nut and olive oil topping. In a separate mixing bowl, stir together the pine nuts, olive oil, minced garlic, oregano, paprika, and kosher salt.
- Serve. Scoop the smooth hummus into a serving bowl and drizzle with olive oil pine nut topping and fresh parsley.
⁉️ Substitutions and Alterations
- This pine nut hummus is best made as is, however you can substitute raw pine nuts for toasted pine nuts as desired.
- For a plain hummus, you can leave off the olive oil and pine nut topping. However, it does add a great boost of flavor!
❄️ How to Store
To store: Homemade hummus will last for up to 7 days in the refrigerator when stored in an airtight glass container. It will spoil quicker if stored in plastic or metal or left in an open container in the refrigerator.
If the hummus has an off-putting odor or appears slimy, it is no longer safe to eat.
To freeze: Although freezing hummus is possible, it is not optimal because the oils in the hummus are likely to separate and change the consistency of the hummus.
Yes, they are the same. If you can't find chickpeas in your grocery store, look for them by the name garbanzo beans. The two are interchangeable.
No. Tahini is made from hulled sesame seeds and sesame has a much more mild, neutral flavor profile. If you were to substitute peanut butter for the tahini, your hummus will taste like peanuts and will overpower the flavor.
If your hummus is not creamy, you may not have used cold enough water. Ice water is essential to making the fluffiest, smooth dip.
It is not only cheaper to make your own pine nut hummus, but it is healthier and higher quality too. Most conventional hummus is made with a significant amount of vegetable oil to make it cheaper to produce.
Yes, if needed you can use a high-powered blender instead of a food processor. Both will yield a smooth, creamy homemade dip.
💭 One More Tip
If making ahead of time, store the pine nut hummus and the topping separately. Drizzle the topping as well as fresh parsley on top of the hummus right before serving.
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Pine Nut Hummus
For the Pine Nut Hummus
- 15.5 ounces (1 can) chickpeas (garbanzo beans), rinsed and drained
- ½ teaspoon baking soda
- ¼ cup freshly squeezed lemon juice
- 2 large garlic cloves
- 2 tablespoons toasted pine nuts
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
- ½ cup tahini
- 2 to 4 tablespoons ice water (or 2 to 4 large ice cubes)
- 1 tablespoon olive oil
Toasted Pine Nut and Olive Oil Topping
- 1 tablespoon toasted pine nuts
- 2 tablespoons olive oil
- 1 garlic clove, finely minced
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- fresh parsley, chopped for garnish
- Add chickpeas and baking soda to a medium saucepan. Cover with water and bring to a boil on the stove over high heat. Boil for 20 minutes until the chickpeas are soft. Add more water if it evaporates before the time is up.
- Drain the chickpeas and rinse them with cold water. (No need to peel them!)
- In a food processor, combine lemon juice, garlic, pine nuts, salt, and cumin. Pulse until garlic and pine nuts are finely chopped.
- Add the tahini and blend until the mixture is thick. Scrape the sides.
- Add in 2 tablespoons ice water and blend again until pale and creamy.
- Add chickpeas. Blend, then slowly drizzle in olive oil. Blend again until smooth, scraping sides as needed. Use ice cubes or additional ice water to help smooth it until you get the consistency you desire.
- Taste and adjust flavors according to preference. Place hummus in the refrigerator before serving if you prefer it served cold.
- In a separate bowl, make the toasted pine nut and olive oil topping: Add pine nuts, olive oil, garlic, oregano, paprika, and salt. Mix to combine.
- Scoop hummus into a serving dish and drizzle the pine nut and olive oil topping over top. Garnish with fresh parsley.
- Makes about 2 cups of hummus, 6 to 8 servings. Double the recipe if feeding a hungry crowd.
- Store the hummus and pine nut olive oil separately in the refrigerator until ready to serve. Then, garnish with fresh parsley just before serving too.
- Using toasted pine nuts adds more flavor. If you have raw, untoasted pine nuts on hand, simply toast them by adding them in a single layer to a dry skillet. Turn the heat to medium-low, and toast them for about 3 minutes, stirring occasionally, until they are lightly brown and smell nutty. Be very careful because they can burn easily.
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