Passed down from my Syrian grandmother, this classic hummus with toasted pine nuts is the best you’ll ever make! Your family will love this creamy chickpea dip made with lemon, garlic, and tahini.
From the minute I could reach the kitchen counter, I have been watching the women in my family prepare traditional Middle Eastern dishes. This recipe is in honor of those women who taught me the art of balancing lemon and garlic to maximize flavor. My family recipe for Classic Hummus with Toasted Pine Nuts is quite simple, but the end result is nothing you will find at a store. It is all about the garnish, my friends.
Secret of the Toasted Pine Nut
Have you ever eaten toasted pine nuts? By taking a few minutes to toast nuts in a dry skillet or bake in the oven at 350 for 10 minutes, you will experience a warm, buttery aroma that is second to none. Toasting helps release the natural oils in the nuts which gives them a deep, rich flavor that will make any dish stand out, but it especially enhances the flavor of hummus!
How to Make Classic Hummus with Toasted Pine Nuts
Start your Classic Hummus with Toasted Pine Nuts by draining and rinsing your chickpeas.
Next you’ll add the chickpeas to a food processor.
Add the garlic cloves and tahini on top of the chickpeas.
Next you’ll add a squeeze of fresh lemon juice.
Add the olive oil, and season with some salt and pepper.
Last you’ll add the ice water, and puree until smooth, adding more water if you want a thinner consistency.
To serve, spread the hummus out on a platter.
Take your freshly chopped parsley and toasted pine nuts and sprinkle them over the top.
Finish with a drizzle of olive oil around the top.
Enjoy your Classic Hummus with Toasted Pine Nuts with pita bread, pita chips, or carrots and celery!
Frequently Asked Questions:
What is hummus good to eat with?
You can serve hummus with all sorts of things, but my favorites are pita bread or chips, veggies, pretzels, or making deviled eggs with it!
How do you store toasted pine nuts?
Keep them at room temperature in an airtight container, but they do go rancid quicker than regular pine nuts, so make sure you use them within a week.
How long does homemade hummus last?
In an airtight container, hummus will keep in the fridge for about a week.
Recipes That Use Hummus
- Baked Pita Chips with Za’atar
- Hummus and Hushwee Pinwheels
- Mexican Layered Hummus Dip
- Hummus Pizza with Greek Tapenade
- Roasted Garlic Hummus Mashed Potatoes
Did you try this snack and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
By letting the food processor do all of the work, you can have this healthy dish on the table in less than 5 minutes. No matter how you decide to serve it, I can guarantee you and your family will love it.
No fork required.
Classic Hummus with Toasted Pine Nuts
- 16 ounces canned chick peas (drained and rinsed)
- ¼ cup lemon juice (about 1 lemon)
- 2 cloves garlic
- ½ teaspoon salt
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ice water
- ¼ cup parsley (finely minced for garnish)
- ¼ cup pine nuts (toasted in ghee for garnish)
- Place all ingredients in a food processor and puree until smooth. Check for seasoning and add more garlic, lemon or salt as desired. To serve, spread on to platter and top with toasted pine nuts and fresh parsley. It can be stored in an air-tight container in the refrigerator for up to 7 days.
Take a look at my Pinterest board for more Lebanese recipes!
Liz, my parents taught me to make hummus just as you described but to warm up the chickpeas with the juice from the can and then use that juice instead of the water. It turns out beautifully every time! Thank you for posting authentic hummus!
OHHH good idea!!
Thank you so much !
I hope you love it!
Hands down the best hummus I’ve ever had or made. Simple as can be.
I added some chili paste to it to give it a kick. This will be appearing often at my house, work and family holiday parties. Thanks for the recipe!
I’m so glad you enjoyed it Thomas!! It’s a family recipe!!
I’m going to make this this weekend!
Just wondering, I know tahini is pretty essential for a good hummus, but is there anything I can sub it with?
Hmm…that’s a tough one. Hummus really isn’t hummus without it but there are lots of delicious bean dips that don’t require it! You could just use olive oil and it would still be a tasty bean dip!
Hey Liz! I also grew up with Middle Eastern family and this sounds very similar to the delicious recipes I grew up with! Toasted pine nuts and parsley are a must!
No way – I’m so glad you told me Audra!! I think I remember you mentioning that on Facebook come to think of it!! Yum love toasted pine nuts. :)