Hummus With Pine Nuts Turkish-Style

"I don't know how closely this resembles the hummus served in Turkey, but it is delicious! Printed in our local newspaper."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by threeovens photo by threeovens
photo by breezermom photo by breezermom
photo by Dr. Jenny photo by Dr. Jenny
Ready In:
1 1/2 cups




  • Toast the cumin seeds and crush lightly.
  • In a food processor or blender combine all the garbanzo bean puree ingredients. Blend until smooth; tasting and adding more lemon juice to preference. If too thick to process effectively, add some of the reserved garbanzo bean liquid, about 1 tablespoon at a time. Adjust other seasonings, too if necessary.
  • Transfer hummus to serving bowl or platter.
  • In a small saute pan, heat up the olive oil and saute the pine nuts over medium heat for about 3-5 minutes or until golden; stirring constantly. Be careful not to burn!
  • Sprinkle pine nuts with the cayenne, and cook an additional 1-2 minutes; stirring often.
  • Garnish the hummous with the pine nut mixture including any olive oil left in the pan. Serve with pita bread to scoop up the dip.

Questions & Replies

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  1. Outstanding! This has incredible flavor. It "looks" like there will be way too many pine nuts, but it's not. Also, as a tip, if you want a superior texture in the hummus, pinch the skins off the chickpeas- they come off easily. It doesn't take that much longer to prep and it is definitely worth it. Thanks for sharing-
  2. This hummus is so good. I love the addition of cayenne and pine nuts. It was easy to make and with ingredients I always have in the pantry. Thank you for sharing another winner. Made for CQ4 - Turkey.
  3. What a nice recipe for hummus! It is so easy to make. The only comment I have is that you really have to watch the pine nuts you toast for the garnish because they burn fast.
  4. Great hummus recipe. Very nice flavors and we really enjoyed it with some pita chips. Looking forward to taking it to work on Monday for a quick lunch. Thanks for sharing. Made for CQ4.
  5. This was an excellent hummus recipe and I will definitely be making it again! DH and I ate it both as a snack before lunch and as a spread for falafels. I used about 4-5 Tb of the reserved chickpea water to get it to the consistency we liked. This had great flavor. DH burned some of the pine nuts as he became distracted by our cats in the process of toasting them, so pictured is not the amount we actually used. Thanks for a great recipe. Made for Sun and Spice 2013



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