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hummus with toasted pine nuts and oil in a bowl, lemons and pine nuts in the background

Hummus with Pine Nuts

Creamy Hummus with Pine Nuts is so good... just a few ingredients to make a simple side dish that's filling enough to be a main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Optional, additional time to peel chickpeas 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 2 cups

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.
Keyword garbanzo beans, snack