Toasted Pine Nut Hummus

Circle B Kitchen

I have recently found that using freshly cooked chickpeas (from dried beans) creates a creamier, more luxurious hummus. I encourage you to grab some dried chickpeas and see for yourself. So much better than canned.

2 cups of freshly cooked chickpeas or 1 15 oz can chickpeas, drained and rinsed

1 clove garlic, minced

1/4 cup toasted pine nuts (plus more for serving

¾ cup silken tofu (soft)

3 Tbsp fresh lemon juice

1 ½ Tbsp tahini

1 Tbsp extra virgin olive oil

1 ½ t ground cumin

1 tsp salt

1/2 tsp pepper

2 Tbsp chopped fresh parsley

Blend all of the ingredients, except for the parsley, in a food processor until very smooth. Stir in the chopped parsley and transfer to a serving bowl and cover. Le sit at room temp for 20-30 min. before serving. Garnish with a sprinkling of additional toasted pine nuts.