Creamy Homemade Hummus with Pine Nuts & Paprika

Hummus is widely considered to have Levantine origins, most closely associated with Lebanon, Syria, and Palestine. It’s a staple of the Eastern Mediterranean table, with Lebanon often celebrated for its smooth, lemony, and tahini-rich style. In Morocco, while hummus isn’t as historically central, chickpeas are used extensively — in stews like harira, tagines, and street snacks — showing how legumes thrive in hot, dry climates where food systems have long prioritized affordable, sustainable protein.

In both regions, chickpeas are nutrient-dense, inexpensive, and earth-friendly, requiring less water and input to grow compared to animal-based proteins. Hummus is not only born of tradition and ingenuity, but it’s also a response to climate-adapted eating — keeping bodies nourished and cool under the sun.

So when you make hummus, you're not just preparing a dip — you're embracing a legacy of smart, seasonal, and climate-resilient cooking that has stood the test of centuries.

Preparation time: 10 mins

Chill time: 30–45 minutes

Baking time: 10–12 minutes

Ingredients (Makes ~25–30 small biscuits):

• 1½ cups (240g) cooked chickpeas (or 1 can, drained)

• 3 tbsp tahini

• 2 tbsp extra virgin olive oil (plus more for drizzling)

• 1–2 garlic cloves, peeled

• Juice of 1 fresh lemon

• ½ tsp sea salt

• Pinch of black pepper

• 3 tbsp cold water (adjust to texture)

• 2 tbsp pine nuts (for garnish)

• Sweet paprika (for garnish)

• Fresh parsley (optional, for garnish)

  
  

Step-by-step cooking process:

1. Add chickpeas, tahini, lemon juice, garlic, salt, pepper, and olive oil to a food processor.

2. Blend until creamy, gradually adding cold water to achieve a smooth consistency.

3. Taste and adjust seasoning — more lemon for brightness, more tahini for creaminess.

4. Scoop into a bowl. Drizzle with olive oil, sprinkle with sweet paprika and pine nuts.

   Optional: Add a few parsley sprigs on top for color and freshness.