Roasted Garlic & Pine Nut Hummus
Creamy, nutty and irresistibly delicious — packed with flavor and perfect for snacking.
Bobbie's tips: roast the garlic until very soft for a sweet, rich flavor; toast pine nuts just until golden to avoid bitterness; use cold water for the creamiest texture; for extra flavor, add a pinch of smoked paprika or sumac; let the hummus sit for 15–30 minutes before serving to let the flavors blend; store in an airtight container with a thin layer of olive oil on top. Keeps up to 5 days in the fridge; freeze up to 2 months, thaw in the refrigerator and stir well before serving. Nutrition per 2 tbsp, from Bobbie's card: about 90 calories, 6 g fat, 6 g carbohydrates, 3 g protein, 160 mg sodium.
Ingredients
Ingredients
- 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed
- 1 whole head of garlic
- 1/4 cup olive oil (plus extra for drizzling)
- 1/3 cup pine nuts, toasted
- 1/4 cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 2–4 tbsp cold water (to reach desired consistency)
- Optional: chopped fresh parsley for garnish
- Optional: a pinch of paprika or sumac for topping
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Method
- 1
Roast the garlic: preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool, then squeeze the cloves out.
- 2
Toast the pine nuts: in a dry skillet over medium heat, toast the pine nuts for 3–5 minutes, stirring often, until golden and fragrant. Remove from the heat and let cool.
- 3
Combine the ingredients: in a food processor, add the chickpeas, roasted garlic, toasted pine nuts (reserve a few for topping), tahini, lemon juice, salt, cumin, and pepper.
- 4
Blend until smooth: blend while slowly adding the olive oil. Add cold water 1 tablespoon at a time until smooth and creamy.
- 5
Taste and adjust: add more lemon juice, salt, or cumin if desired.
- 6
Serve and enjoy: transfer to a serving bowl. Top with the reserved pine nuts, chopped parsley, a drizzle of olive oil, and a sprinkle of paprika or sumac. Serve with fresh vegetables, pita, or crackers.
Get this in a pack
Roasted Garlic & Pine Nut Hummus is printed in Dips & Party Snacks
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From Bobbie's “Bobbie's Recipe Cards (batch 9)”. Written up by Bobbie's Kitchen · Updated 26 October 2026