Description
This easy hummus with lemon, garlic, and pine nuts blends creamy chickpeas and white beans into a bold, bright dip with a toasty finish.
Ingredients
1/3 cup good-quality tahini (heaping or slightly more for added richness)
Zest of 1 lemon
Juice of 1 1/2 lemons (about 3-4 1/2 tablespoons
4-6 medium cloves garlic, peeled and smashed (or 1 1/2 teaspoons minced garlic)
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin (or more to taste)
3/4 teaspoon fine sea salt (adjust to taste)
1/2 can (7.5 oz) no sodium chickpeas (garbanzo beans), rinsed and drained
1/2 can (7.5 oz) no sodium white beans (such as cannellini or Great Northern), rinsed and drained
2-4 tablespoons cold water, or more as needed for consistency
2 tablespoons pine nuts
Instructions
- Start by warming a small dry skillet over medium heat. Add the pine nuts and toast them, stirring frequently, until golden and fragrant—about 2 to 4 minutes. Remove from heat and set aside to cool.
- In a food processor, combine the tahini and lemon juice and blend until the mixture becomes creamy and lighter in color. Add the garlic, olive oil, lemon zest, cumin, and salt, and process again until well blended. Add the chickpeas and white beans, then process until the mixture is smooth and cohesive, scraping down the sides as needed. With the motor running, drizzle in cold water, one tablespoon at a time, until you reach your desired consistency.
- Transfer the hummus to a serving bowl and use the back of a spoon to create a well in the center. Drizzle with a little more olive oil and top with the toasted pine nuts. If desired, finish with chopped parsley or paprika for added color and flavor.
Notes
Tahini thickness can vary by brand. If your tahini is very thick, you may need slightly more lemon juice or cold water to loosen the hummus to your desired consistency.
I recommend using no-salt-added or low-sodium chickpeas if you’re watching your salt intake. This gives you more control over the final flavor and helps balance the natural saltiness of ingredients like tahini.
Toasting the pine nuts enhances their nutty flavor—keep a close eye on them as they can burn quickly once they begin to brown.
White beans add creaminess and mellow out the sharper flavor of the chickpeas. If preferred, you can use a full can of either bean type instead.
This hummus keeps well in the fridge for 4–5 days. Store in an airtight container and give it a good stir before serving.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediteranean