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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

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!

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)

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.

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.

Find it online: https://yumrecipesfood.com/creamy-hummus-with-pine-nuts-parsley-and-pomegranate/