Hummus with Pine Nuts

  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 8 Servings
Ratings (4)

We typically expect hummus to have a smooth consistency and store bought brands certainly do. The homemade versions sometimes have a little chunk left from the chickpeas but there isn't usually a crunch. Let me tell you, though, that adding crunch is a good thing.

Pine nuts are the edible seeds of pines although not all species of pine produce them in large enough quantities to be worth harvesting. They've been cultivated for centuries and are common in Europe, Asia and the Americas. They need to be shelled but that's usually done before the nuts are brought to market. Most of the packages we see in stores are shelled but unroasted nuts.

For most of my life I associated pine cones with decoration since I think they look beautiful in a big wooden bowl on the coffee table. As for the pine nuts they provide, I've mostly associated those with either a basil pesto sauce or pignoli cookies. You know the ones that are made with almond flour, formed like a macaroon and topped with the pine nuts? Crunchy and delicious. I've also seen pine nuts dotting the tops of marzipan balls. In Middle Eastern cuisine, they're sometimes sprinkled on baklava, one of my personal favorites.

But it hadn't occurred to me to either fold them into hummus or even sprinkle them on top until I tasted a friend's version. Yes! Pine nuts belong in hummus.  The little bit of extra crunch from the chopped pine nuts adds great texture and I like topping the hummus with whole toasted pine nuts as well. It becomes an extra treat when you scoop them up with a piece of pita bread.

As with almost all nuts, a little roasting ahead of time brings out all the flavor

Pine nuts 

What You'll Need

  • 2 Cups chickpeas, drained and rinsed, or soaked if using dried
  • 3 Tablespoons of tahini
  • ¼ Cup fresh lemon juice
  • 1 ½ Tablespoons olive oil
  • ¾ Cup pine nuts, lightly toasted and finely chopped
  • ¼ Teaspoon cumin
  • 1 Clove of garlic, peeled and crushed
  • 1 Teaspoon salt
  • 3 Tablespoons of plain yogurt
  • 1 Teaspoon parsley or cilantro, finely chopped (plus more for garnish)
  • 2 Tablespoons water

How to Make It

In a blender or food processor, blend the chickpeas until smooth. Add the tahini, lemon juice, olive oil, water, cumin, garlic, salt and yogurt. Puree until the ingredients form a paste like consistency. Pour the mixture into a large bowl and add stir in the parsley or cilantro and the chopped toasted pine nuts. Garnish with any remaining parsley or cilantro. Cover and refrigerate about an hour before serving with pita, nann or chips.