Hummus with Toasted Pine Nut, Garlic & Chile Oil

yields 1 quart

Hummus is major food group in my household. I’ve made it more than any other dish in my life. Getting perfectly creamy hummus at home only takes a few minutes, and it’s way better & cheaper than store-bought. The key to getting smooth and light hummus is adding ice water & not skimping on the tahini! When blended together with chickpeas, lemon, garlic, & salt, you’ll be left with a delicious, fluffy hummus. This version is made even better with a topping of pine nut, garlic & Calabrian chile oil. The slight heat and added nuttiness is the perfect finishing touch.

WHAT YOU’LL NEED

INGREDIENTS

Classic Hummus

  • 2 cans chickpeas (15.5 oz), drained and rinsed thoroughly

  • 1 cup good quality tahini (see note*)

  • 1 cup ice water

  • 1 garlic clove, peeled

  • 3 tbsp lemon juice (about 1 lemon)

  • 2 ½ tsp Diamond Crystal Kosher Salt or 1 ¾ tsp Morton Kosher Salt

Toasted Pine Nut, Chile & Garlic Oil

  • 1 ½ tbsp pine nuts

  • 3 tbsp olive oil

  • 2 garlic cloves, minced or grated

  • ½ tsp chopped Calabrian chiles (from jar)**

  • Pinch salt

  • 1 tsp lemon juice

DIRECTIONS

Blend the Hummus

  1. Add all ingredients to your blender or food processor and blend, gradually increasing the speed, until smooth. You may need to scrape down the sides of the container occasionally.

  2. Taste and adjust with more salt if needed.

Make the Pine Nut, Chile & Garlic Topping

  1. Place a small skillet over medium-low heat. Add your pine nuts in an even layer and toast, stirring occasionally until golden brown. This only takes 2-4 minutes so don’t walk away because they can burn quickly. Transfer to a small bowl.

  2. Place skillet back on low heat and add olive oil and garlic. Stir continuously until garlic is fragrant, 30-60 seconds. Take off heat and mix in Calabrian chiles, salt, and lemon juice. Pour over your pine nuts and let cool.

  3. To serve, spread the hummus on a plate. Drizzle on a few spoonfuls of the pine nut topping. If desired, finish with an extra squeeze of lemon and flaky salt.

  4. To store, cover & refrigerate and hummus will keep for 1 week.

RECIPE NOTES & TIPS

  • *Not all tahini is created equal! You want to use high-quality tahini that’s silky smooth and slightly nutty in flavor. My favorite brands are: Soom, Krinos, and Har Bracha.

  • **If you can’t find Calabrian Chiles, add ¼ tsp red pepper flakes instead.

  • Great served with pita, crackers, veggies, or falafel. We even use this hummus (minus the topping) as a substitute for mayo in my tuna salad.

  • The more powerful, high speed your blender is, the smoother your hummus will be. If you make blended beverages, dips, or purees often, I recommend investing in a Vitamix. To me, it’s performance compared to other blenders justifies the higher price point. We’ve had ours for many years and it’s one of our most beloved kitchen appliances.

  • There are endless variations you can make with this classic hummus. Add ½ cup pesto for a fresh, herby take. Add 1 roasted red bell pepper for a smoky & sweet twist. Top with za’atar or whatever spices and herbs you enjoy. The list goes on & on. With a perfect base, you can’t go wrong!