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Pine nut hummus on a serving platter with fresh vegetables, pretzels, and chips.

Pine Nut Hummus

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!
Course Appetizer, Dips, Snack
Cuisine American, Jewish, Mediterranean
Diet Gluten Free, Kosher, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 109kcal
Cost $20


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.


  1. Makes about 2 cups of hummus, 6 to 8 servings. Double the recipe if feeding a hungry crowd.
  2. 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.
  3. 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.


Calories: 109kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 181mg | Fiber: 4g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg