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How to Make the Creamiest Garlic Hummus with Pine Nuts & Paprika

Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 2 15oz cans cooked chickpeas 570 Grams
  • 1/4 cup pine nuts
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 2 tbsp garlic infused olive oil
  • 1/2 tsp cumin powder
  • 3/4 tsp fine sea salt
  • 1/8 tsp freshly cracked black pepper
  • 1/2 cup cold water
  • dash sweet smoked Spanish paprika
  • handful freshly chopped parsley


  1. Heat a small nonstick fry pan with a low-medium heat and add a 1/4 cup of pine nuts, dry roast the pine nuts between 3 to 4 minutes, making sure to move them around consistently so they roast evenly, once roasted transfer to a bowl

  2. Drain two 15 ounce cans (570 grams) of cooked chickpeas into a sieve and rinse under cold running water until well rinsed, then shake off any excess water and add to a food processor

  3. Also add into the food processor 2 cloves of garlic, squeeze in 1 tbsp of fresh lemon juice, 2 tbsp of garlic infused olive oil, 1/2 tsp of cumin powder, 3/4 tsp of fine sea salt and 1/8 tsp of freshly cracked black pepper

  4. Place a lid on the food processor and run it at a low speed, start slowly puring in 1/2 cup of cold water, once all the water has been added run for exactly 2 minutes

  5. Transfer the hummus into a shallow bowl, run a spoon through the hummus to create layers, then top off with 1 tbsp of the garlic infused olive oil, a generous sprinkle of sweet smoked paprika, the toasted pine nuts and some freshly chopped parsley, serve with pita chips or freshly cut veggies, enjoy!

Recipe Notes

Get the garlic infused olive oil I used in this recipe from Heart of Texas Olive Oil Company