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Hummus is one of those appetizers that won’t LET YOU DOWN—unless someone really messes it up. But don’t worry, this isn’t that kind of hummus. This Easy Hummus with Lemon, Garlic, and Pine Nuts is super smooth, tangy from the lemon, heavy on the garlic (in the best way), and topped with toasted pine nuts for that irresistible crunch. It’s the kind you sneak bites of straight from the spoon—no shame—and it plays just as well with warm pita or fresh veggies. Plus, it’s secretly healthy and full of protein. Win-win!

A bowl of creamy bowl of Easy Hummus with Lemon, Garlic & Pine Nuts, garnished with olive oil, pine nuts, and chopped parsley, surrounded by sliced cucumbers, baby carrots, and whole wheat pita wedges on a serving tray.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

I can’t even remember the first time I ate hummus. It hasn’t been in my life forever… but forever feels closer the older you get, right? All I know is—I love it. I love serving it, eating it, bringing it to parties, ordering it at restaurants… it’s just one of those crowd-pleasers that never lets me down.

Hummus is so versatile. You can brighten it, bulk it up, lighten it, or smear it inside a warm pita with falafel and go full-on YUM.

Back when my girlfriends and I would meet for happy hour at YaYa’s in Denver, we had to order the Hummus & Pita. It became our appetizer ritual—the perfect way to kick off good conversation and strong cocktails. But even though I loved it, I never tried making it at home. Instead, I relied on store-bought brands with a bag of Stacy’s Pita Chips to scratch the itch. My kids loved it too, and I was happy they were enjoying something a little healthier.

Still, it never quite matched the restaurant versions—less creamy, less flavorful—so I finally gave it a go myself. After a few test runs (all tasty, just not quite there), I realized I wanted more. More creaminess, more volume, more flavor. That “extra” factor.

Enter white beans. I decided to blend them with the chickpeas to add a lighter, fluffier texture and bonus protein. Then I cranked up the lemon with both juice and zest, added plenty of fresh garlic, and dialed in the cumin. And to finish it off? A handful of toasted pine nuts for that buttery crunch and rich flavor that makes each bite pop.

This is Easy Hummus with Lemon, Garlic, and Pine Nuts is smooth, zesty, and protein-rich. Quick to make, perfect for dipping, snacking, or spreading. The kind of lemon garlic hummus recipe you eat straight from the spoon. Forget the pita. Forget the veggies. I could polish off the whole bowl myself… but I won’t. Because I usually like to share.

A collection of kitchen tools used for making hummus, including a food processor, citrus juicer, fine mesh strainer, zester, measuring spoons, and a halved lemon.

Instruments

This isn’t your average kitchen jam—these tools keep the hummus smooth, fluffy, and perfectly tuned.

Measuring cups – to keep everything in harmony

Food processor – the real MVP, making everything smooth and dreamy

Microplane or zester – for fine lemon zest (and optional garlic if you want it extra mellow)

Citrus press – gets every drop from your lemon without the seeds

Fine mesh strainer – optional, but great for draining and rinsing beans

Measuring spoons – because balance matters

Rubber spatula – to scrape down the sides and make sure nothing gets left behind

Essentials

Chickpeas – classic and protein-packed

White beans – lightens the texture and adds creaminess

Tahini – the earthy, nutty backbone of any good hummus

Garlic – for that bold, unmistakable punch

Lemon juice and zest – for brightness and zing

Extra virgin olive oil – adds richness and smooths everything out

Ground cumin – warm, toasty depth

Sea salt – to pull all the flavors together

Toasted pine nuts – for a buttery crunch on top

Optional garnish: parsley – a fresh finishing note

A flat lay of hummus ingredients including chickpeas, white beans, tahini, garlic cloves, lemon halves, pine nuts, olive oil, parsley, and small bowls of spices and lemon zest.

An overhead view of a food processor bowl filled with chickpeas, white beans, and lemon zest, ready to be blended into hummus.

Pro Tips and Riffs

Start with just 2 tablespoons of cold water when whipping the tahini, then add more if needed. Cold water helps create a lighter, whipped texture—yes, even without cream.

Want to lean more traditional? Use all chickpeas. Prefer a softer, milder flavor? Stick with more white beans. You can riff the ratios to your taste.

Brighten the flavor by adding more lemon zest, a touch of cayenne for heat, or even roasted garlic for a mellow vibe.

Toasted pine nuts are the headliner, but a drizzle of olive oil, chopped parsley, or smoked paprika can add harmony on top.

Faq: Grub Answers and Insights

A: A high-speed blender works in a pinch, but a food processor gives you that smooth, creamy texture that’s hard to beat.

A: Up to 3 days in a sealed container—but good luck not eating it all before then.

A: Absolutely. Just give it a good stir (or blend) before serving. The flavors deepen as it sits.

A: Yes, but make sure they’re fully cooked and soft. It’ll take longer, but some swear by the flavor boost.