Pine nut and rosemary hummus

With cumin, lemon juice, a hint of cinnamon and a touch of red pepper, Copper Kettle Kumara Sea Salt & Dukkah Spice crisps offer a subtle sweetness that matches perfectly with this creamy pine nut and rosemary hummus

  • 10 mins preparation
  • Makes 1 cup
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  • 3 tablespoon toasted pine nuts
  • 3/4 cup drained chickpeas
  • 1 teaspoon fresh rosemary leaves, roughly chopped
  • 1 small clove garlic, minced
  • 2 teaspoon tahini paste
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1–2 tbsp boiling water
  • 2 tablespoon natural yoghurt
  • 1 spring onion, finely sliced
  • 1/4 teaspoon salt
To serve
  • drizzle extra virgin olive oil
  • 1 tablespoon toasted pine nuts
  • 1/4 teaspoon sumac spice


  • 1
    Into the bowl of a high-speed blender place toasted pine nuts, chickpeas, chopped rosemary, minced garlic, tahini paste, olive oil, lemon juice and boiling water.
  • 2
    Cover and pulse until the pine nuts and chickpeas have broken down. You will need to stop, stir and start again a few times to incorporate all the ingredients.
  • 3
    Add yoghurt, spring onion, freshly ground salt and pepper, then cover and pulse once or twice to blend the flavour through. Serve with a drizzle of olive oil, extra pine nuts and sumac.


  • Makes 1 ½ cups of dip. - If the hummus is too thick, thin it down with a little extra water or lemon juice.