Here’s my favorite Hummus recipe–make sure and make it with the Homemade Pita Bread since the two go together like peanut butter and jelly. Sure, there are a plenty of store bought hummuses out there, but this is also better than store bought, cheaper and super easy to whiz up. If you don’t have tahini on hand, (sesame seed paste), you can also use peanut butter–it makes a great kid friendly version. This hummus has toasted pine nuts and toasted cumin seeds on top (I think I first saw this version in Food & Wine and it’s a great flavor addition). You can change up the nuts, leave them off, whatever. I also, almost always, drizzle this with some good quality olive oil or my herb infused olive oil which I posted on the blog in late March. https://www.juniperhillsfarm.com/herb-infused-olive-oil/
Here’s my Pita Bread recipe
Pita Bread
Hummus with Toasted Cumin Seeds and Pine Nuts
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer, Snack
Cuisine Greek, Mediterranean
- 2 cans chick peas 19 ounces each
- 6 cloves garlic
- 2/3 cup tahini well stirred before measuring
- 2/3 cup water
- 5 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 cup olive oil the better quality, the better the hummus
- 3 tablespoons pine nuts optional
- 1 teaspoons cumin seeds optional
In a colander rinse and drain chick peas. In the bowl of a food processor, purée with garlic until everything is well mixed and chick peas are smooth. Add tahini, water, lemon juice, salt, cayenne and olive oil. Purée until smooth. If needed, drizzle in a few additional tablespoons of water to smooth out hummus.If using seeds and nuts on top, toast them in a small, dry skillet, over low to medium heat, stirring frequently, until nuts are golden and seeds are fragrant, about 2-3 minutes.Serve hummus topped with seeds and nuts, if using and a drizzle of olive oil or infused herb oil.
Keyword favorite hummus, hummus with pine nuts, hummus with toasted cumin seeds
