Lemon Pine Nut Hummus

Lemon Pine Nut Hummus

From Jessica Meyer of ATX Gluten-Free

Makes about 1 cup

Hummus with gluten-free crackers

  • 1 15 oz. can of garbanzo beans (chickpea), drained
  • 1 clove garlic, grated
  • 3 tablespoons of good quality, extra virgin olive oil
  • 1/4 tsp lemon zest, juice from 1/2 a large lemon
  • 1 1/2 tablespoons roasted tahini
  • 2 handfuls (about 1 1/2 cups) of toasted pine nuts
  • 2 small pinches of dried oregano
  • 1/2 tablespoon of dried parsley
  • freshly ground black pepper
  • A pinch of salt
  • 1/4 cup chilled water


Place all ingredients in a food processor or blender. Mix until smooth with no lumps.

Serve with your favorite gluten-free crackers and vegetables, or use as a spread on gluten-free breads and wraps.

Note:I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor. The crackers in the photo are from Skinny Crisps, a company in Boulder, CO. They are vegan, gluten, dairy and soy free.

<< Back to Recipes