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.