Light, creamy and flavorful, homemade hummus is now one of my favorite snacks.
Spiced Nuts, Olives and Raisins on Hummus Recipe
It's ready in 20—and blows the store-bought kind away
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Published May 15, 2025
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Leela Cyd/Snacking Dinners
I hate to be the one to tell you this, but you can do better than store-bought French onion dip. The next time you’re hosting or attending a dinner party, consider this spiced nuts, olives and raisins on hummus recipe from Georgia Freedman’s new cookbook, Snacking Dinners, instead. It’s complex and impressive, despite being a breeze to prepare.
“For a long time, I thought I didn’t like hummus,” Freedman writes. “But that was before I had the opportunity to try the homemade stuff. Light, creamy and flavorful, homemade hummus is now one of my favorite snacks—something I make on a weekend and tuck in the fridge to use in countless meals. Here, I top it with raisins, pine nuts and seasoned olives and pair it with pita and cucumber.”
Bonus? The recipe is designed to leave you with leftovers, so you can savor this snack throughout the week. Keep it in the fridge for up to five days (if you can last that long, anyway).
Ingredients
Hummus
1½ cups drained canned or cooked chickpeas
1 or 2 garlic cloves
1½ tablespoons tahini
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground cumin, plus more to taste
Spiced Topping
1 tablespoon raisins
1 tablespoon sherry vinegar
4 pitted Castelvetrano olives
Pita
1 heaping tablespoon pine nuts
1 heaping tablespoon blanched and slivered almonds
1 tablespoon extra-virgin olive oil
¼ teaspoon sweet smoked paprika, plus more to garnish
¼ teaspoon ground cinnamon
⅛ teaspoon ground cumin
Kosher salt
Cucumbers or other vegetables, for serving
Directions
1. Transfer the chickpeas to a food processor. Add the garlic, tahini, salt and cumin and process everything until it turns into a very smooth mixture. Taste the hummus and adjust the seasonings as you like. Scrape the sides of the processor bowl, then, with the food processor running, slowly add 1 to 2 tablespoons of water to thin the hummus to your desired texture. Refrigerate the hummus in an airtight container for up to five days if not using immediately.
2. Take the hummus out of the refrigerator so it starts to come to room temperature. Put the raisins in a small bowl with the vinegar and just enough very hot water to fully submerge them. Let them soak for 5 minutes.
3. While the raisins are soaking, cut the olives into thin slices and toast the pita. In a small pan over medium heat, toast the pine nuts and almonds, stirring frequently. Drain the raisins and, when the nuts are just turning lightly golden, add the raisins and olives to the pan and cook for about 30 seconds, stirring frequently. Add the olive oil and let everything sizzle until the raisins puff up and some of the nuts turn dark brown, about 1 minute. Add the paprika, cinnamon, cumin and a pinch of salt and stir for 30 seconds to toast the spices. Remove the pan from the heat and continue to stir while the mixture cools slightly.
4. Spoon about half the hummus into a low, wide bowl and use the back of a spoon to make a trough in the middle (refrigerate the rest of the hummus for a later use). Scoop the filling into the trough, then sprinkle on a bit more paprika. Slice the toasted pita into wedges and arrange them and some sliced cucumber or other vegetables on the side.
Nutrition Facts
532 calories
23g fat
69g carbs
19g protein
11g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
