Toasted Pine Nut Hummus

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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!

Overhead shot of a small white bowl with pine nut hummus, set inside of a larger white bowl with toasted pita chips, cucumber slices, red pepper slices - all set on gray and white napkins.

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
  • garlic
  • tahini paste
  • lemon juice
  • salt
  • cold water

And then I added some onion powder,  Everything but the Bagel Seasoning, and toasted pine nuts.

Overhead shot of small bowl of toasted pine nut hummus with a pita chip dipped in, and surrounded with other pita chips, red pepper slices, and cucumber slices.

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.

  1. 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.
  2. Toast the pine nuts until fragrant.
  3. In a food processor, combine beans, garlic, tahini paste, lemon juice, spices, some of the pine nuts, and about half of the cold water.
  4. Pulse until well combined.
  5. Then add more cold water while processing, until you get the right consistency.
  6. 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.

Process shots of 1) garbanzo beans in a pile alongside the skins, all on a gray background, and 2) pine nut hummus in the bowl of a food processor, set on a gray and white napkin.

A small skillet with toasted pine nuts inside, alongside a wooden spoon, on a white background.

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.

Enjoy! 😀

Close-up shot of my hand holding a pita chip dipped in toasted pine nut hummus, with the larger bowl in the background.

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.

XOXO ~Sue

Overhead shot of a small white bowl with pine nut hummus, set inside of a larger white bowl with toasted pita chips, cucumber slices, red pepper slices - all set on gray and white napkins.

Toasted Pine Nut Hummus

Sue Ringsdorf
Toasted Pine Nut Hummus combines my favorite nut 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!
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 361 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  1. Peeling the skin off of the garbanzo beans is necessary to get a creamy texture.
  2. Adding the cold water is what makes the hummus ultra creamy and light. Use the amount that makes the consistency right for you.
  3. 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.
  4. Reserve some toasted pine nuts for the top.

Nutrition

Calories: 361kcalCarbohydrates: 35gProtein: 14gFat: 20gSaturated Fat: 2gSodium: 305mgPotassium: 460mgFiber: 9gSugar: 5gVitamin A: 40IUVitamin C: 2.2mgCalcium: 80mgIron: 4.5mg
Keyword toasted pine nut hummus
Tried this recipe?Let us know how it was!

 

3 Comments

  1. Jackie Thill says:

    Oh, that looks so yummy. I need to make that again.

    1. Suebee Homemaker says:

      Yes you do! 🙂

  2. I love simple and this 4 step recipe is something that I appreciate. It also tastes awesome and is great for the Holiday parties. It is guaranteed to be a hit!

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