Silky smooth hummus topped with toasted pine nuts, vibrant parsley, and juicy pomegranate seeds — this visually stunning and flavor-packed dish brings a festive touch to any table. With its roots in traditional Middle Eastern cuisine, this creamy hummus is perfect as an appetizer, snack, or part of a mezze spread.

Why You’ll Love This Recipe

This hummus recipe goes beyond the classic version by layering in textures and flavors that elevate the dish to something truly special. The rich creaminess of tahini-blended chickpeas is perfectly complemented by the crunch of toasted pine nuts, the fresh brightness of parsley, and the sweet-tart burst of pomegranate seeds. Whether you’re entertaining guests or preparing a wholesome snack for yourself, this hummus will impress with its elegant appearance and deep, balanced flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups canned chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup tahini
• 2 tablespoons extra virgin olive oil, plus more for topping
• 1 small garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt to taste
• 2–3 tablespoons cold water
• 1/3 cup toasted pine nuts
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/2 cup fresh pomegranate seeds
• Paprika for garnish (optional)

Directions

1. In a food processor, combine the tahini and lemon juice. Process for 1 minute until creamy and whipped.
2. Add the olive oil, minced garlic, cumin, and a generous pinch of salt. Process again for 30 seconds, scraping down the sides as needed.
3. Add the chickpeas and process for 1 minute. Scrape down the sides, then process for another 1–2 minutes while slowly adding cold water until the hummus is smooth and creamy.
4. Transfer the hummus to a wide, shallow serving plate. Spread into a circular shape and create decorative swoops with the back of a spoon.
5. Drizzle additional olive oil over the top.
6. Pile toasted pine nuts in the center, and sprinkle chopped parsley and pomegranate seeds around the edges.
7. Optionally, dust with paprika for added color.
8. Serve immediately or refrigerate until ready to serve. Pairs well with pita bread, crackers, or fresh vegetables.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 5 minutes (for toasting pine nuts)
Total time: 15 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a drizzle of chili oil for a spicy version.
• Herbed Version: Blend fresh herbs like cilantro or basil directly into the hummus for an herbal twist.
• Nut-Free: Omit the pine nuts and top with sunflower seeds or roasted chickpeas for crunch.
• Roasted Garlic: Substitute raw garlic with roasted garlic for a milder, sweeter flavor.
• Beet Hummus: Add a roasted beet to the base hummus for a vibrant pink color and earthy taste.

storage/reheating

Store leftover hummus in an airtight container in the refrigerator for up to 5 days. If it thickens, stir in a teaspoon of cold water or olive oil to loosen before serving. While reheating is not typically needed for hummus, if desired, warm slightly in the microwave for 10–15 seconds, but note that this may affect the texture.

FAQs

How can I make the hummus even creamier?

Using peeled chickpeas or cooking canned chickpeas for 10 minutes before blending can improve the texture significantly.

Can I use dried chickpeas instead of canned?

Yes, soak and cook dried chickpeas until soft before using in the recipe. This results in a deeper flavor.

Is this recipe vegan?

Yes, all ingredients are plant-based, making it completely vegan.

Can I prepare this in advance?

Absolutely. Hummus can be made up to 3 days in advance and stored in the refrigerator.

What’s the best way to toast pine nuts?

Toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently to prevent burning.

Can I freeze hummus?

Yes, plain hummus freezes well. However, it’s best to add toppings like parsley and pomegranate fresh after thawing.

What can I use instead of tahini?

Sunflower seed butter or cashew butter can work as substitutes, though the flavor will differ slightly.

Is it possible to make this without a food processor?

Yes, but the texture will be chunkier. Use a high-powered blender or mash by hand for a rustic finish.

Are there other toppings I can use?

Roasted red peppers, caramelized onions, or za’atar spice mix make excellent toppings.

How do I keep the hummus from drying out in the fridge?

Cover it with a thin layer of olive oil before sealing the container to maintain moisture.

Conclusion

This creamy hummus with pine nuts, parsley, and pomegranate is a celebration of color, flavor, and texture. Perfect for gatherings, it pairs wonderfully with warm pita or fresh vegetables and can easily be adapted to suit your personal taste. Whether served as a starter or centerpiece on a mezze platter, this dish is sure to impress with both its looks and its irresistible flavor.

Creamy Hummus with Pine Nuts, Parsley, and Pomegranate

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 5 minutes (for toasting pine nuts)
• Total Time: 20 minutes
• Yield: 2 1/2 cups
• Category: Appetizer, Dip
• Method: Blending, No-Cook (except toasting nuts)Blending, No-Cook (except toasting nuts)
• Cuisine: Middle Eastern, Mediterranean
• Diet: Gluten Free

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Description

Silky Creamy Hummus with Pine Nuts, Parsley, and Pomegranate — a smooth, luxurious Middle Eastern dip packed with toasted pine nuts, fresh parsley, and bursts of juicy pomegranate seeds. This vibrant, flavor-packed appetizer is perfect for holiday tables, gatherings, or a healthy snack, and is easy to make in under 30 minutes!

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Ingredients

• 2 cups canned chickpeas, drained and rinsed

• 1/4 cup fresh lemon juice (about 1 large lemon)

• 1/4 cup tahini

• 2 tablespoons extra virgin olive oil, plus more for topping

• 1 small garlic clove, minced

• 1/2 teaspoon ground cumin

• Salt to taste

• 2-3 tablespoons cold water

• 1/3 cup toasted pine nuts

• 1/2 cup fresh flat-leaf parsley, chopped

• 1/2 cup fresh pomegranate seeds

• Paprika for garnish (optional)

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Instructions

• In a food processor, combine the tahini and lemon juice. Process for 1 minute until creamy and whipped.

• Add olive oil, minced garlic, cumin, and a generous pinch of salt. Process again for 30 seconds, scraping down the sides as needed.

• Add chickpeas and process for 1 minute. Scrape sides, then process another 1–2 minutes, adding cold water slowly until the hummus is smooth and creamy.

• Transfer hummus to a wide, shallow serving plate. Spread it in a circular shape, creating swoops with the back of a spoon.

• Drizzle generously with olive oil.

• Top with toasted pine nuts, chopped parsley, and pomegranate seeds.

• Optionally, sprinkle lightly with paprika.

• Serve immediately or refrigerate until ready to enjoy with pita bread or fresh vegetables.

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Notes

• For extra creaminess, peel the chickpeas before blending.

• You can make hummus up to 2 days in advance; just keep it covered in the refrigerator.

• Use ice-cold water to achieve an even silkier texture.

• Adjust lemon juice to taste if you prefer it tangier.