We didn’t know hummus could get any better, but the roasted garlic and toasted pine nuts in this dish really take it to a whole new level! Roasting the garlic and toasting the pine nuts definitely tack on some time to the total, but they make your house smell amazing and really add a special flavor. We may or may not have a “problem” and end up eating majority of this hummus before it gets to the table, but we wish you luck and support you in your efforts to share this dip with others.
Garlic and Pine Nut Hummus
Yields 3 cups
1 (15 oz.) can chickpeas, rinsed and drained
1/4 cup pine nuts
1/4 cup lemon juice
1/4 cup tahini
2-3 cloves garlic
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon paprika
water, as needed
- Preheat oven to 350º F.
- Separate 2-3 cloves of garlic from a head of garlic, keeping as much of the outside skin on as possible. Trim off the top of cloves so garlic is slightly exposed
- Drizzle garlic with 1 tablespoon olive oil and wrap in aluminum foil.
- Bake for 45 minutes, or until caramelized and tender.
- In a medium pan, toast your pine nuts over medium-low heat for 3-5 minutes until fragrant.
- In a food processor, pulse together lemon juice and tahini for 1 minute, scraping down sides in the middle.
- Add in chickpeas, garlic cloves, pine nuts, olive oil and paprika, and pulse until smooth. 1-2 minutes. Taste and adjust seasoning, adding salt if necessary. Pulse for 10 seconds.
- If consistency is too thick, pour in 1 tablespoon of water at a time, until desired texture is achieved.
- Transfer to serving bowl, drizzle with more olive oil and seasoning, if needed.
- Add pine nuts, serve with pita and enjoy.
Recipe adapted from The Lemon Bowl