Side Dish or a Main Course?
Love me some hummus, and today we’re going to try creamy hummus with pine nuts. A personal objective for creating this blog is make recipes for things I really enjoy but have been purchasing. Hummus is on the list. One of my favorite store-bought hummus offerings comes in a can. Yes, a can. I add a little of this and a little of that, but it’s still one of the better from-the-store-hummus options I’ve tried.
Just a few ingredients are needed to make creamy hummus dish. Pair your homemade hummus, because you are going to want to make this, with warm naan or pita, veggies, or chicken; hummus can be a simple side dish and is filling enough to be a main course.
What You’ll Need to Make Creamy Hummus with Pine Nuts
- Chickpeas (or garbanzo beans) – Grab a can of chickpeas also known as garbanzo beans.
- Tahini Sauce – If you aren’t familiar with this ingredient, the best way I can describe it as being like a peanut butter but made with sesame seeds. It’s generally thinner than peanut butter but has a similar smell. It’s the magic ingredient in hummus. Also, shelf stable.
- Olive Oil and Water – Without these, mixing ground chickpeas and Tahini paste will create an uber thick mix worthy of grouting tiles. You need a good olive oil, favor matters, and water to build a creamy texture perfect for dipping. Drizzle extra olive oil on top as a garnish.
- Salt and Ground Cumin – I keep this pretty simple. I might suggest garlic powder as well if you like, but salt and cumin will do the job. If you aren’t a fan of cumin, or can’t find it, don’t want a whole jar just to try this recipe, you can leave it out. But… try it the next time.
- Pine Nuts – Lightly toasted, pine nuts add a little crunch and visual interest to this already yummy dish. Pine nuts are from pinecones. Fun, right? I like putting a handful of these on a salad or toasted and sprinkled over pasta.
- Lemons – Last but never least, lemons. Again, probably optional, but don’t take away too many of these flavor components that add depth and hit different notes on your palate. Zest the peel and squeeze the juice to add a tangy, bright flavor.
To Peel Or Not To Peel
Some recipes will call to peel the chickpeas. I vote to not peel. It’s a LOT of work for an unequal amount of reward. I do, however, strongly recommend boiling the chickpeas first to make them softer. I have made this without the boil and the texture is not as smooth.
Boil and if you have time, when the chickpeas are cool enough to handle but still warm, pinch each to pull off the skins. Or grab a handful and roll them together in your hands to rub off the skins. For a 15 ounce can, this usually takes me about 15-20 minutes.
Freshly boiled chickpeas with skins on.
To the left are peeled and to the right are the skins.
How To Make Creamy Hummus with Pine Nuts
Using a zesting stick or the smallest side of a cheese grater, zest a lemon. Grate the bright yellow peel, but don’t go too deep into the white bitter layer. After zesting, squeeze the juice. Roll the lemon on a table before slicing in half to release the juices. I like to squeeze my lemons over a strainer into a bowl to catch the seeds.
Using a large food processor, grind up the chickpeas into a almost powder like mix. Add water and mix until well combined.
Add to the chickpea mix, olive oil, lemon zest, lemon juice, sea salt, and cumin. Mix until well combined.
Toasty Pine Nuts
In a small saucepan, heat pine nuts over medium low heat. Give the pine nuts a stir or a toss while cooking. The pine nuts will begin to release oil and get a little toasted. This will only take about a minute or two, don’t take your eyes off the pan. Remove and let them cool slightly.
Garnishing Creamy Hummus with Pine Nuts
Spoon the hummus into a serving bowl or plate. Drizzle with olive oil, allowing it to pool. Sprinkle with the toasted pine nuts. Serve with sliced cucumbers, carrots, peppers, or onions. Or alongside grilled chicken and warm naan.
Tips, Tricks & FAQs
- Ways to Use Chickpeas. As a kid, hummus was nowhere on my food map and garbanzo beans only appeared on occasion as part of a three-bean salad to be served at family summer gatherings. Now, it’s in my pantry all the time. Canned chickpeas are shelf stable with a lengthy shelf life. Unique in texture, and admittedly bland on their own, garbanzo beans just need a little help to become a creamy, delicious hummus snack, great as a salad topping, and in Easy Chickpea Salsa!
- Ways to Use Pine Nuts. If pine nuts are new to you, I keep these handy as well. Why? Hummus is great, but these are a great crunchy add right out of the bag on top of a salad. I also like to use these in pesto. They keep well. I store mine in the refrigerator.
Hummus with Pine Nuts
Equipment
- small saucepan
- zesting stick
- food processor
- measuring spoon
- measuring cup
Ingredients
- 1 teaspoon sea salt for boiling the chickpeas (1 teaspoon per 3 cups of water to boil beans)
- 1 15.5 oz can garbanzo beans (chickpeas) (1 1/3 cups)
- 2 Tablespoons lemon juice (1 large lemon)
- 1 teaspoon lemon zest
- 1 Tablespoon pine nuts
- 3/4 cup water from boiling the beans
- 1/2 cup Tahini
- 1/4 cup olive oil (plus additional to drizzle)
- 2 teaspoon cumin
- 1 teaspoon sea salt in the hummus
Instructions
- Prep. Gather all the ingredients.
- Chickpeas. Rinse garbanzo beans and add to a small saucepan.1 15.5 oz can garbanzo beans (chickpeas), 1 teaspoon sea salt for boiling the chickpeas (1 teaspoon per 3 cups of water to boil beans)
- Boil. Cover garbanzo beans with water. Add sea salt (1 teaspoon per 3 cups of water). Bring the water to a rolling boil. Once boiling, cook the garbanzo beans for 10 minutes.
- Zest. While the beans cook, zest, and juice the lemon.Use a zesting stick or the fine grate on a cheese grater to remove the yellow peel of the lemon. Avoid the bright white, bitter rind. Then, roll the lemon to release the juices. Cut in half and squeeze the juice.1 teaspoon lemon zest, 2 Tablespoons lemon juice (1 large lemon)
- Pine Nuts. In a small saucepan, heat pine nuts over medium heat until they become fragrant, you can see the oil being released (the bottom of the ban will have a coating, and the nuts get a lightly toasted brown. Give them a toss or stir during cooking. About 2 minutes.1 Tablespoon pine nuts
- Drain. Remove the beans from the heat, carefully drain. Be sure to reserve water.
- Peel? Optional, spread the beans on a baking sheet to cool. Gently remove the skins either by pinching each bean or by placing several beans at a time and rubbing them together between your hands, then picking off the skins.Those without skins will be darker in color and shiny.If you are not peeling… move to the food processor.
- Blend. In a food processor, blend the beans until it creates a crumbled paste like mix. About 30 seconds on high.
- Smooth. Add water and mix until well combined and smooth. About another 30 second.3/4 cup water from boiling the beans
- Tahini. Before adding the Tahini… make sure it is mixed well in the Tahini container. Add the Tahini, lemon zest, lemon juice, sea salt, cumin, and olive oil. Blend until well combined. About 1 minute.**I love lemons, so if you want less lemony flavor, use 1 Tablespoon lemon juice**1/2 cup Tahini, 1/4 cup olive oil (plus additional to drizzle), 1 teaspoon sea salt in the hummus, 2 teaspoon cumin
- Water. This is still pretty thick, if you want a really thick hummus use 1/2 cup water. If you like yours loose, add another 1/4 cup of water.
- Chill. If you used the boiled water and didn't wait for the beans to cool, the hummus will be warm… and delicious. Feel free to let it chill before serving.
- Enjoy! Spoon the hummus into a serving bowl. Drizzle with olive oil and top with the toasted pine nuts.
