Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It’s soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.
I think we may have what you would call a charcuterie problem in this house. It’s all we eat alllll the time. And I am good with that. Hummus is the perfect addition to a charcuterie spread or with veggies to dip and pita bread. It’s damn delicious and creamy and perfect in every way.
All you need is some chickpeas or garbanzo beans, tahini, and a few spices to get your hummus going. Make it with whatever flavor variations you like, or if you want to get really crazy, try this lemon beet hummus. It’s beautiful!
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil, plus extra for drizzling
- 2-3 cloves garlic, minced
- 1/4 cup pine nuts, toasted
- Juice of 1 lemon
- Salt to taste
- Water as needed
Instructions
- Prepare the Pine Nuts: Preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes, or until golden brown. Set aside to cool.
- Blend the Ingredients: In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
- Adjust the Consistency: If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Incorporate the Pine Nuts: Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
- Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.
Variations
Hummus can be customized in a million different ways, but here are some great flavor variations to try!
- Roasted Red Pepper Hummus: blend in some smoky roasted red peppers for a pretty color and great flavor.
- Spicy Hummus: Add some cayenne pepper or even jalapenos for a spicy variation.
- Herb Hummus: any fresh herbs are usually delicious. Try parsley, basil, or cilantro.
- Sun-Dried Tomato Hummus: this is another favorite of mine with some tangy sun-dried tomatoes blended in.
- Avocado Hummus: seriously, just try it. You won’t regret it!
Try these other delicious recipes!
Fresh Veggie Spring Rolls with Peanut Dipping Sauce
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Toasted Pine Nut and Garlic Hummus
Ingredients
- 1 can chickpeas
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1/4 cup olive oil, plus some for drizzling
- 3 cloves garlic
- 1/4 cup toasted pine nuts
- salt to taste
- paprika for garnish
- water as needed for thinning
Instructions
- If you don't have roasted pine nuts you can preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes or until golden brown. Set aside to cool.
- In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
- If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.
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