Easy Hummus Recipe Topped with Pine Nuts, Raisins and Olives

Warm hummus with pine nuts, raisins and olives

  • serves 4
  • Easy

Turn a storecupboard staple into this vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives



  • large chickpeas 660g jar, drained (1 tbsp of the liquid reserved)
  • tahini 50g
  • garlic 3 cloves, 2 crushed, 1 sliced
  • extra-virgin olive oil 4 tbsp, plus extra to serve
  • lemon juice 1-2 tbsp
  • raisins 1½ tbsp
  • pine nuts 1½ tbsp
  • cumin seeds ½ tsp
  • pitted kalamata olives 12-15, roughly chopped
  • flat-leaf parsley chopped to make 1 tbsp
  • pittas or flatbreads to serve


  • Step 1

    Put the chickpeas and tahini in a food processor. Cook the crushed garlic and 2 tbsp of the oil in a small frying pan over a medium heat for a 1-2 minutes or until the garlic is fragrant. Scrape the contents of the pan into the processor. Add 1 tbsp of the lemon juice and reserved chickpea liquid, plus ¼ tsp sea salt and some pepper. Whizz until really smooth, then taste and add more lemon juice if needed.

  • Step 2

    Put the rest of the oil and sliced garlic clove into the used frying pan. Heat gently over a low heat until the garlic just starts sizzling, then fish out and discard the garlic, and add the raisins, pine nuts and cumin. Cook, stirring, for 5 minutes, until the raisins are softening and pine nuts browning. Take off the heat.

  • Step 3

    Warm the hummus in the microwave or a small pan, until just warm, but not hot. Spread over a plate or in a bowl, then spoon the raisins and nuts on top. Sprinkle over the olives and parsley, and an extra drizzle of olive oil, if you like, and eat with warm bread.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 392
  • Fat 26.2g
  • Saturates 3.3g
  • Carbs 23.5g
  • Sugars 8.2g
  • Fibre 7.8g
  • Protein 11.4g
  • Salt 0.3g