Toasted Pine Nut Hummus combines pine nuts with garbanzo beans, tahini paste, garlic, lemon, and spices. Taking the skin off the garbanzo beans is worth the time because it gets really creamy. SO good, and healthy too!
Homemade hummus really is life changing in so many ways.
- SO creamy
- easy to adapt after testing
- crazy amount of ways to make it different
- you know EXACTLY what’s in it
For this one, I just started with my usual base of:
- garbanzo beans
- tahini paste
- lemon juice
- cold water
And then I added some onion powder, Everything but the Bagel Seasoning, and toasted pine nuts.
This is the PERFECT party appetizer, and a great one to bring somewhere because it can all be made up ahead of time. You could also make a couple of different kinds (using one can of garbanzo beans for each).
Here’s my foolproof way to make this hummus.
- Sit down on a bar stool by the kitchen counter (watching the Food Network or some other show) 😀 and remove skins from the garbanzo beans.
- Toast the pine nuts until fragrant.
- In a food processor, combine beans, garlic, tahini paste, lemon juice, spices, some of the pine nuts, and about half of the cold water.
- Pulse until well combined.
- Then add more cold water while processing, until you get the right consistency.
- Spoon hummus into a pretty bowl, top with more toasted pine nuts, a swirl of olive oil, and some additional Everything But the Bagel Seasoning.
One of our favorite ways to eat hummus is with toasted pita chips. Just take some pita bread, brush lightly with olive oil, sprinkle with your choice of seasonings (I used salt, onion powder, and paprika), and bake for 10 minutes. WAY better than store-bought pita chips.
I also like to add a variety of veggies, like sliced cucumbers, sliced red bell peppers, carrot and celery sticks, and so on.
Make this appetizer next: Mexican Black-Eyed Pea Dip
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Toasted Pine Nut Hummus
- 15 oz. garbanzo beans - drained and peeled
- 1/3 cup tahini
- 1/2 large lemon - freshly squeezed
- 1 large garlic clove
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 4 Tablespoons pine nuts - toasted, divided
- 1 teaspoon Everything But The Bagel Spice - divided
- 6-8 Tablespoons cold water
- swirl of olive oil - to serve
- toasted pita chips, misc veggies - to serve
- Drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
- Add tahini paste, freshly squeezed lemon juice, garlic, salt, onion powder, 2 Tablespoons of the pine nuts, 1/2 teaspoon of the Everything But The Bagel Spice, and about half of the water. Pulse until smooth.
- Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
- Spoon hummus into a bowl to serve. Give the top a couple of swirls of olive oil, and then top with the remaining 2 Tablespoons of pine nuts plus 1/2 teaspoon of the Everything But the Bagel Spice. Serve with veggies and pita chips.
- Peeling the skin off of the garbanzo beans is necessary to get a creamy texture.
- Adding the cold water is what makes the hummus ultra creamy and light. Use the amount that makes the consistency right for you.
- You can adjust the spices to your liking, or add others. If you don't have the Everything But the Bagel Seasoning, try a combination of sesame seeds, poppy seeds, minced onion, and minced garlic.
- Reserve some toasted pine nuts for the top.