The quantity of hummus I consume is kind of alarming. I am especially addicted to the Roasted Pine Nut Hummus variety. I’ll dip anything in it, and spread it on everything. From pita, to veggies, to wraps. All is fair game. The brands I buy most often and enjoy the taste / consistency of the most are Trader Joes and Sabra. Luckily both come in eco sizes. However, I decided it would probably be more economical for me to make my own.
I found this really great recipe and made just a few tweaks. This is one recipe I didn’t modify in quantity, since typically when it comes to hummus, the more, the merrier.
Roasted Pine Nut Hummus
- 1 can (15 oz) drained & rinsed chickpeas / garbanzo beans
- 1/4 c fresh lemon juice
- 1/4 c tahini
- 1/2 large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 tsp salt
- 1 tsp ground cumin
- 2-3 tbsp water
- Dash of ground cayenne for serving
- 2 tbsp roasted pine nuts for serving
- In a food processor, add the tahini & lemon juice. Pulse for about a minute and a half and scrape down the sides after a minute.
- Add the olive oil, garlic, cumin, and salt. Mix for another minute.
- Add half of your chickpeas and blend.
- Add the rest of the chickpeas and mix until well combined.
- To get your hummus to the consistency you like, add the water a tablespoon at a time just until it is as creamy as you want it.
- Serve with cayenne, pine nuts and olive oil on top.