Vegan Olive and Pine Nut Hummus is a flavorful, nutrient-rich dip that is perfect for entertaining, or just about any occasion. I recently created this recipe for a weekend snack, and it was so good! It’s really creamy and flavorful, and the olives and pine nuts give it a great texture.
This Vegan Olive and Pine Nut Hummus is made with chickpeas, tahini, olive oil, Kalamata olives, toasted pine nuts, garlic, lemon juice, black pepper, and salt. The smooth and creamy hummus is infused with the vibrant flavors of olives and pine nuts. From the very first bite, you’ll get a burst of salty, savory notes from the Kalamata olives, followed by a light sweetness from the toasted pine nuts. The earthy aroma of garlic and tahini dances on the palate, while the tangy lemon juice adds a refreshing zest.
How to Make Vegan Olive and Pine Nut Hummus
To begin, make sure you’ve toasted your pine nuts. Then, combine the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth, scraping down the sides of the bowl as necessary. Next, add the olives and pine nuts, and pulse a few times until evenly incorporated. Finally, taste and adjust seasonings to your liking. Serve with pita bread, vegetables, or crackers, and enjoy this delicious and versatile hummus.
Tips:
- For extra-creamy hummus, remove the skins from the chickpeas before processing.
- To toast the pine nuts, place them in a dry skillet over medium heat and cook, stirring constantly, until they are golden brown, about 5 minutes.
- If you don’t have tahini, you can substitute with almond butter or cashew butter.
- Get creative with toppings! Try chopped fresh herbs, paprika, or a drizzle of hot sauce.
This nutrient-rich hummus is:
- Creamy and smooth
- Salty and savory
- Lightly sweet
- Earthy and tangy
- Refreshing and zesty
More Great Snacks
Vegan Olive and Pine Nut Hummus
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped Kalamata olives
- 2 tablespoons toasted pine nuts
Instructions
- In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper.
- Process until smooth, scraping down the sides of the bowl as needed.
- Add the olives and pine nuts and pulse a few times to incorporate.
- Taste and adjust seasonings as desired.
- Serve with pita bread, vegetables, or crackers.
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