Toasted Pine Nut Hummus and Za’atar Pitta

Toasty, earthy hummus with a hint of spice is the perfect accompaniment to this big white blend

This oaked white Rioja goes perfectly with the nutty flavours of this hummus, a delicious combo.

Pine Nut Hummus


  • 50g pine nuts
  • 1 tin chick peas
  • 70ml fresh lemon juice (2 lemons ish)
  • 70ml tahini – go to your local asian shop it’s half the price and easily available
  • 2 small cloves garlic
  • 1 tsp ground cumin
  • A few pinches of salt
  • 50ml extra virgin olive oil
  • Sprinkle of paprika or sumac
  • For the pittas
  • 1 pack pitta bread or some sort of flat bread
  • 3 tsp za’atar – a delicious herb and spice blend
  • Open and drain your chickpeas.  I tend to boil them for 2 minutes in water as it removes any ‘tinny’ flavours – optional but recommended!
  • In a dry pan toast your pine nuts – get it nice and hot and keep an eye, tossing them about regularly.  When they are golden remove from the pan and set aside.
  • In a food processor or whizzer of some sort add your tahini and lemon juice.  Whizz for about a minute to whip up the tahini.
  • Add the olive oil, cumin, crushed garlic cloves and a generous pinch of salt and whizz for another 30 seconds.
  • Add half the chickpeas and half the pine nuts and whizz until smooth.
  • Add the rest of the chickpeas and most of the nuts – keeping some back for garnish.
  • Whizz until smooth.  Now you might like to add about 30ml of water to get the right consistency – add little at a time until it’s as you like it.  Taste and season with salt.
  • To serve sprinkle your paprika or sumac and your remaining pine nuts.

For the Pittas

  • Tear 2 or 3 pitta breads into pieces – I like to keep it irregular and rustic
  • Toss in a bowl whilst drizzling olive oil – about a tbsp or two.
  • Heat a large frying pan and throw in the bread, keep turning them until they start to go crispy and brown a little.
  • Remove fro the heat and sprinkle over the za’atar.
  • Serve on a plate alongside the hummus.

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