This Toasted Pine Nut Hummus is a smooth, creamy dip made with chickpeas, tahini, lemon juice, garlic, and freshly toasted pine nuts blended until rich and flavorful. Toasting the pine nuts before blending deepens their nutty flavor and adds a subtle richness that sets this hummus apart from classic versions.
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A Quick Look at the Recipe
✅ Recipe Name: Toasted Pine Nut Hummus
🕒 Ready In: ~15 minutes
👪 Serves: About 6 servings
🍽 Calories: ~160 per serving (estimated)
🥣 Main Ingredients: Chickpeas, pine nuts, tahini, lemon juice, garlic
📖 Dietary Info: Gluten-free; vegan
👌 Difficulty: Very easy - toast and blend
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Using a simple base of pantry ingredients keeps the hummus balanced and not overly heavy, while a small amount of cumin adds warmth without overpowering the pine nuts. Blending with cold water helps create a lighter, creamier texture that's easy to spread or serve as a dip.
If you enjoy homemade dips like this, you might also like our Cranberry Whipped Feta Dip, Spinach Artichoke Dip, Taco Dip, or Sun-Dried Tomato Hummus. These recipes are great for appetizer boards, Mediterranean-style meals, or easy snacking.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Toasted Pine Nut Hummus:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Toasted Pine Nut Hummus:
- Recipe Notes & Tips:
- How to Store:
- Toasted Pine Nut Hummus FAQs:
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- Toasted Pine Nut Hummus
Why You'll Love Toasted Pine Nut Hummus:
Deep Nutty Flavor: Toasting the pine nuts enhances their natural richness and adds depth to the hummus.
Ultra Smooth Texture: Blending the chickpeas with tahini and cold water creates a creamy, spreadable consistency.
Simple Ingredients: Made with pantry staples and fresh lemon juice for balanced flavor.
Versatile Dip: Perfect with pita, vegetables, crackers, or as a spread for sandwiches and wraps.
Quick to Make: Comes together in about 15 minutes from start to finish.
Key Ingredients:
- chickpeas. Canned chickpeas make this recipe quick and easy. For a smoother texture, peel them by gently rubbing in a towel and discarding the chickpea skins.
- tahini. A creamy sesame paste that gives hummus its signature flavor and richness. Make sure to stir well if it's separated in the jar.
- olive oil. Helps blend the hummus into a smooth, silky consistency. Save a little extra for drizzling on top before serving.
- pine nuts. Toasted until golden and blended directly into the hummus for a nutty, buttery base. This sets it apart from traditional versions.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Nut alternative: Replace pine nuts with cashews or almonds if needed.
- Extra lemon: Add additional lemon juice for a brighter, more citrus-forward hummus.
- Garlic level: Use roasted garlic instead of raw for a milder, sweeter flavor.
- Oil-free option: Reduce or omit the olive oil and blend with extra cold water for a lighter hummus.
- Spice swap: Replace cumin with smoked paprika or coriander for a different flavor profile.
How to Make Toasted Pine Nut Hummus:
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring often, until golden and fragrant. Set aside to cool slightly.
- Drain and rinse the chickpeas. For extra smooth hummus, remove the skins by gently rubbing the chickpeas in a clean towel.
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and the cooled pine nuts. Blend until smooth, scraping down the sides as needed.
- Add 2-4 tablespoons of cold water, one tablespoon at a time, and blend again until the hummus reaches your desired consistency.
- Spoon the hummus into a serving bowl. Top with additional pine nuts, pomegranate arils and chopped parsley. Drizzle with a little olive oil if desired.
Recipe Notes & Tips:
- Toast the pine nuts gently: Stir constantly and remove from heat as soon as they're golden to prevent bitterness.
- Remove chickpea skins: Taking off the skins creates a noticeably smoother hummus texture.
- Use cold water: Blending with cold water helps the hummus become lighter and creamier.
- Adjust consistency slowly: Add water one tablespoon at a time so the hummus doesn't become too thin.
- Serving Suggestions: Serve with warm Sourdough Flatbread, fresh vegetables, or alongside Greek Flatbreads for a Mediterranean-style spread.
How to Store:
Refrigerator: Transfer the hummus to an airtight container and store in the fridge for up to 5 days. Give it a stir before serving, and drizzle with a little olive oil if it looks dry.
Freezer: You can freeze hummus, though the texture may change slightly. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and stir well before serving.
Make-ahead tip: Toast the pine nuts in a small skillet and prep the hummus a day or two in advance, wait to add toppings like parsley and pomegranate until just before serving for the freshest look.
Toasted Pine Nut Hummus FAQs:
Yes. Toasted pine nut hummus can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
For extra-smooth toasted pine nut hummus, remove the chickpea skins and blend with cold water, adding it gradually until creamy.
Yes. Toasted pine nut hummus can be frozen for up to 2 months. Thaw in the refrigerator and stir well before serving.
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Toasted Pine Nut Hummus
Ingredients
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring often, until golden and fragrant. Set aside to cool slightly.
- Drain and rinse the chickpeas. For extra smooth hummus, remove the skins by gently rubbing the chickpeas in a clean towel.
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and the cooled pine nuts. Blend until smooth, scraping down the sides as needed.
- Add 2-4 tablespoons of cold water, one tablespoon at a time, and blend again until the hummus reaches your desired consistency.
- Spoon the hummus into a serving bowl. Top with additional pine nuts, pomegranate arils and chopped parsley. Drizzle with a little olive oil if desired.
Nutrition
Notes
- Toast the pine nuts gently: Stir constantly and remove from heat as soon as they're golden to prevent bitterness.
- Remove chickpea skins: Taking off the skins creates a noticeably smoother hummus texture.
- Use cold water: Blending with cold water helps the hummus become lighter and creamier.
- Adjust consistency slowly: Add water one tablespoon at a time so the hummus doesn't become too thin.
- Serving Suggestions: Serve with warm Sourdough Flatbread, fresh vegetables, or alongside Greek Flatbreads for a Mediterranean-style spread.
Trina says
I enjoyed this a lot.
Jake P says
This is one of my favorite snacks. I love how the pomegranates provide a bit of sweetness and moisture.