Anita's Creamy hummus with pine nuts


This is a great way to serve light food over drinks or last minute entertaining.

If you do not have time to make your own hummus, you can still create this plate by purchasing already made hummus from your closest IGA and or Harris Farm supermarket, and start at step 4 of this recipe.


  • 100 ml’s of Blu Estate Reserve Extra Virgin Olive Oil (EVOO)

  • 600 g’s of canned chickpeas, rinsed and drained

  • 2-3 garlic cloves, crushed

    (decide based on how much or little garlic you prefer.)

  • 2 tablespoons of tahini

  • 60 ml’s of water

  • 1 lemon, squeezed.

    (avoid bottled lemon juice for this recipe, fresh lemons work best)

  • 1/2 teaspoon of salt


  1. Place your chickpeas, tahini and lemon juice into your food processor and begin processing for a minute or so to create a paste like texture.

  2. Add your crushed garlic, ground cumin, water and salt into the food processor for a minute.

  3. slowly drizzle your Blu Estate EVOO, while your processor is still running, until it reaches a smooth consistency. Extra Virgin Olive Oil is going to help the texture of your hummus to be smooth and creamy.

  4. To plate your hummus as shown in our images, using a table spoon, place the majority of your hummus across the center of your plate, then in swirling motions circle the mixture around the plate, drizzle your Blu Estate EVOO oil in the grooves of these swirls, and garnish with pepper and pine nuts.

  5. You may serve with your choice of bread, and or crackers. A flat bread tends to work well.

Flavour everything with Blu Estate EVOO and love.


Anita Tooma