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Hummus with Toasted Cumin Seeds and Pine Nuts

Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine Greek, Mediterranean
Servings 4 cups


  • colander, food processor, small skillet


  • 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