Chipotle Hummus with Roasted Pine Nuts is simple to make and packed with flavor—the smoky heat of chipotle balanced by the buttery crunch of toasted pine nuts.
Chipotle hummus with roasted pine nuts is likely to become a go-to recipe. Homemade hummus is surprisingly easy and far more vibrant than many store-bought options. My love of homemade hummus began at a farmers market where I discovered fresh, flavorful varieties that inspired me to recreate and adapt my own version at home.
That market arrived in Long Beach each spring and ran through November. I enjoyed wandering the stalls for ripe tomatoes, seasonal produce, breads, cheeses and artisan goods. One day a new vendor promised, “I have the best hummus you have ever tried.” I sampled it and was hooked. When the market closed for the season and we moved away, I realized I could make hummus that matched or even improved on that discovery.
The base of this recipe is inspired by a classic approach, and I adapted it with chipotle in adobo for a smoky, controllable heat and a scattering of toasted pine nuts for texture. The result is creamy, tangy, slightly spicy hummus topped with golden nuts and a drizzle of olive oil—perfect for dipping pita, spreading on crusty bread, or using in a Mediterranean-style bowl.
Ingredients are straightforward and easy to find:
- Canned chickpeas (about 1 small 15 oz. can, drained to yield 1.5 cups);
- Tahini (sesame paste);
- Fresh lemon juice;
- Chipotle in adobo sauce (use the sauce to control spiciness);
- Garlic;
- Salt and pepper;
- Pine nuts, toasted for garnish;
- Extra virgin olive oil and fresh parsley for finishing.
All you need is a food processor. Start by processing the garlic, then add chickpeas, tahini, lemon juice, some of the liquid from the chickpea can, chipotle sauce, and salt. Blend until smooth, adding a little of the reserved chickpea liquid or water if needed to reach your preferred consistency. Taste and adjust lemon, salt, or chipotle to suit your palate.
Toast the pine nuts in a dry non-stick skillet over medium heat for 2–3 minutes, tossing frequently, until they’re golden and fragrant. Spoon the hummus into a serving bowl, drizzle with olive oil, scatter the toasted pine nuts and chopped parsley on top, and serve with warm pita, crusty bread or fresh vegetables.
Chipotle Hummus with Roasted Pine Nuts
Ingredients
- 1.5 cup chickpeas 1 small 15 oz. can
- 2–3 cloves garlic
- 1/3 cup tahini paste
- 2–3 tbsp lemon juice
- 4–5 tbsp water from the chickpea can
- 2–3 teaspoon chipotle sauce
- 0.5 teaspoon salt
- 1 tbsp pine nuts
- 1 teaspoon parsley Italian – for garnish
- 2 teaspoon olive oil extra virgin
Instructions
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Run the food processor and add garlic; process until finely chopped, then stop the motor.
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Add chickpeas, tahini, lemon juice, reserved can liquid, chipotle sauce and salt. Process until smooth, adding more liquid if needed.
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Heat a non-stick skillet and toast pine nuts, tossing for 2–3 minutes until golden and fragrant.
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Taste the hummus and adjust seasoning, lemon or chipotle to your preference.
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Transfer hummus to a bowl and top with olive oil, toasted pine nuts and parsley. Serve with pita or bread.
Nutrition
This post was originally published on May 16, 2014 and has been updated with clarifications and additional information.
If you enjoy this recipe, you may also like these Mediterranean dishes:
Shakshouka – Classic Mediterranean Breakfast
Mediterranean Chicken Stew with Sweet Potatoes, Beans and Olives
Summer Panzanella Salad with Garlic Butter Bread
Penne alla Vecchia Bettola
