Hummus with Pine Nuts and Herbs
Creamy homemade hummus topped with toasted pine nuts, fresh parsley, and a sprinkle of paprika. Serve with warm pita bread for a simple, satisfying appetizer or light meal.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 15 oz canned chickpeas
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 3 tbsp olive oil
- 2 tbsp pine nuts
- 2 tbsp fresh parsley
- ½ tsp paprika
Instructions
- 1
Drain and rinse the 15 oz chickpeas. In a food processor, combine chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 garlic clove, and 2 tbsp olive oil. Blend until smooth, about 2 minutes.
- 2
If the hummus is too thick, add water 1 tbsp at a time until it reaches a creamy, spreadable consistency. Season with salt to taste.
- 3
In a small skillet over medium heat, toast the 2 tbsp pine nuts, stirring frequently, until golden and fragrant, about 3 minutes. Remove from heat immediately.
- 4
Spread the hummus onto a serving plate, making a slight swirl with the back of a spoon.
- 5
Drizzle the remaining 1 tbsp olive oil over the top, then sprinkle with the toasted pine nuts, 2 tbsp chopped parsley, and 1/2 tsp paprika. Serve with warm pita bread.
- 6
If you have them, add a pinch of cumin or a drizzle of extra lemon juice for extra flavor.
Tools you’ll need
- food processor
- small skillet
- serving plate
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