Classic Homemade Hummus with Toasted Pine Nuts

Classic homemade hummus is so easy to make at home – it comes together in minutes. Don’t forget tons of toasted pine nuts!

Hummus with Toasted Pine Nuts | RachelCooks.com

This is a staple in our house. I make it on a nearly weekly basis.

I love, love, love that I can get a snack full of protein without feeling guilty about it. Extra points for choosing veggies over hummus triangles.

Hummus with Toasted Pine Nuts | RachelCooks.com

I use Liz’s recipe. She writes The Lemon Bowl, a great site for tons of healthy recipes! I’ve referred people to her recipe forever, so I figured I would do it officially with some photos.

Follow the link to get the recipe for the hummus.

My tips/changes to the recipe:

  • I (gasp!) leave out the garlic. My husband doesn’t really like garlic (gasp again!), and I can survive without it in this. If I have to. Please don’t send me hate mail.
  • I sometimes add a bit more water and olive oil to thin it out a little. Play with the consistency until you get something you like, and taste as you go.
  • Blend, blend, blend. And then blend some more. I like it smooth. Let your food processor run for a solid chunk of time (a few minutes) to achieve a smooth consistency. I still can’t get it as smooth as it comes to the table at our favorite restaurants though. How do they do that?
  • The more toasted pine nuts the better. Trust me on this one. Your wallet will hate you but your taste buds will love you. It’s a good trade-off.
  • If you’re feeling crazy, drizzle it will a little extra dose of good-quality extra virgin olive oil. This works especially well if you’re using pita for dipping.

Hummus with Toasted Pine Nuts | RachelCooks.com

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30 comments

  1. Thanks for sharing the hummus love!! We buy our pine nuts in bulk at Costco for that very reason – sooooo good!!! Glad you guys like it so much!

  2. I am shocked that your husband doesn’t like garlic – but this is a simple snack that we whip up often at our house too!!

  3. I could eat a million pounds of this! The pine nuts and the parsley make this hummus especially beautiful!

  4. Classic hummus is the BEST! Especially with pine nuts. :)

    This looks wonderful, Rachel!

  5. I love a good recipe for homemade hummus! Yours sounds and looks fantastic.

  6. Nothing like classic hummus! I do love toasted pine nuts but not sure if I could leave out the garlic! ;-)

  7. Toasted pine nuts are a must! I wouldn’t know what to do if my husband didn’t like garlic… I put that ish in EVERYTHING! Liz’s recipe looks totally delicious! :)

  8. Oh man I love a good hummus recipe! I love to put it on my sandwiches and to dip my veggies into it. I should really eat it more to try and get back my body pre baby weight.

  9. i’ve been eating so much hummus lately….it isn’t even funny! i need to make my own. yours looks so creamy!!

  10. Classic hummus is the best! I love all of the roasted pine nuts!

  11. Mmmm, hummus…love the pine nuts but would have to keep the garlic! Like Laurie, I put garlic in everything!

  12. I LOVE hummus so much, and even better with pita bread to dip. Now I am craving some!

  13. I love super creamy hummus! I also love it topped with pine nuts so I’m curious to go check out Liz’s recipe! (Also my Arab Dad never puts garlic in his hummus so there!)

  14. This looks beautiful – really stunning pictures!

  15. Love making my own hummus, and I love pine nuts!

  16. The one time I tried to make my own hummus at home, I just didn’t love the way it came out. I kept trying to not add a bunch of oil, and it was thick, and just….not right. This, however, looks so perfect, smooth and fantastic!

  17. We make so much hummus in our house. I love the toasted pine nuts added to yours. I need do that next time!

  18. This is fantastic – I love hummus!

  19. Love the pine nuts and with or without the garlic, it looks wonderful!

  20. Ok, how can we help the hubby to love garlic? Seriously. This is an emergency

  21. According to the fabulous Deb from Smitten Kitchen, the key to ethereally smooth hummus (http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/) is to take the skins off the chickpeas. It feels a little weird and takes a couple minutes, but it does seem to make a difference. (By the way, who knew that they have skins on? Not me, that’s for sure.)

  22. I’m going to have to try this hummus recipe because I have yet to find one that turns out right for me. (Sad, right?!) This one looks delicious!

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  25. ” I still can’t get it as smooth as it comes to the table at our favorite restaurants though. How do they do that?”
    I had a conversation with a packaged hummus provider at a San Jose farmers’ Market. I asked hi the same thing. He told me they use a homogenizer (as in dairy).

    Personally, I get nearly as smooth by using chana dal (a very small variety of chick pea that comes split and hulled) and boil it (low flame sealed pot – the way you would for brown rice) for 3 to 4 hours – and yes, run in the food processor for a good few minutes.

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