Pine Nut Hummus

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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I just got back from my vacation in Hawaii and when I got home I became overwhelmed with the amount of unpacking and laundry that had to be done. I decided it was time for a snack break! Hummus is one of my favorite snacks and I love eating it with pita chips or veggies. I have tried pretty much every flavor available in stores and, most recently, a pine nut flavor. It is my new favorite, so instead of buying it at the store, I make it at home in large batches!

What’s your favorite hummus flavor?



Pine Nut Hummus


  • 1/2 can (7.5 oz) garbanzo beans, rinsed
  • 2 tbsp tahini
  • ½ lemon, juiced
  • 1 clove minced garlic
  • 1 tbsp olive oil
  • 2 tbsp toasted pine nuts (more for garnish)
  • ¼ tsp cumin
  • ¼ tsp salt (or more to taste)
  • 1 tbsp fresh chopped cilantro (more for garnish)


  1. Add all ingredients to a small Magic Bullet cup and run and blend for no more than 20 seconds at a time.
  2. Scrape the sides with a spatula and shake, then continue to blend. It will require several times of repeating this until hummus is nice and creamy.
  3. Taste and add additional salt, cumin or lemon juice if desired.
  4. Top with fresh cilantro, chopped pine nuts and olive oil.
  5. Keep refrigerated for up to 3 days.

Makes ~1 cup