Scallion & Cilantro Hummus with Harissa Toasted Pine Nuts & Feta




Yield 4-6 Servings


1 Can chickpeas, drained

2 Jalapeños, diced

1 cup scallions, diced

1 cup cilantro, chopped

2 tbsp evoo +1/4 cup evoo

1 tsp cumin powder

3 garlic cloves, finely minced

1 tbsp lime juice

1/4 cup pine nuts

1/2 tsp Harissa Seasoning 

2-3 Tbsp Feta cheese, crumbled

2 tbsp tahini paste


  1. Heat a small sauce pan or frying pan on medium high eat and add 2 tbsp oil.
  2. Once oil is hot, add scallions, cilantro, jalapeños, salt, cumin and garlic. Stir and continue to cook just for 3-4 minutes, until garlic is no longer raw. 
  3. Remove from heat and transfer to blender. Add chickpeas and tahini to blender. Blend all ingredients while slowly drizzling in olive oil, stopping to scrape down sides as needed.
  4. Heat another skillet on medium high heat and add pine nuts. Carefully toast the pine nuts so they are golden in color (about 2-3 minutes). Remove from heat and immediately toss with Harissa seasoning.
  5. Serve Hummus with toasted pine nuts, crumbled feta and drizzle of good quality olive oil.

Recipe by The Chutney Life at