Description

Ultra-smooth and creamy hummus blended with tahini, lemon, and garlic, finished with golden pine nuts, fresh parsley, and a generous drizzle of olive oil—ideal for dipping or spreading.

Ingredients

Units Scale

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons extra virgin olive oil (plus more for garnish)
2 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon ground cumin
3–4 tablespoons cold water
Salt to taste
2 tablespoons pine nuts
1 tablespoon chopped fresh parsley
Extra olive oil for drizzling

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Instructions

In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and a pinch of salt.
Blend until smooth, scraping down the sides as needed.
Add cold water one tablespoon at a time until desired creamy consistency is reached.
Taste and adjust salt or lemon juice as needed.
Spoon hummus into a shallow bowl and create a swirl with the back of a spoon.
In a dry skillet over medium heat, toast pine nuts until golden, about 2–3 minutes.
Drizzle hummus with olive oil, sprinkle with pine nuts and chopped parsley.
Serve with pita chips, veggies, or warm flatbread.

Notes

For an extra smooth texture, peel the chickpeas before blending.
Use ice water instead of cold water to enhance creaminess.
Leftovers keep well refrigerated in an airtight container for up to 5 days.

Nutrition

Serving Size: 2 tablespoons
Calories: 90
Sugar: 0g
Sodium: 100mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg