Toasted Pine Nut Hummus
Circle B Kitchen
If you would like to take your hummus game to the next level, you will definitely be wanting to start your hummus with freshly cooked chickpeas which are softer and creamier than canned. Canned works fine if that's what you have, just be sure to run your food processor long enough to break them down completely.
2 cups freshly cooked chickpeas, cooked according to package directions or 1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced (or more to taste)
1 1/2 - 2 tablespoons fresh lemon juice
1 ½ - 2 tablespoons tahini
2 Tbsp extra virgin olive oil
1 ½ t ground cumin
1 tsp salt
1/2 tsp pepper
2 Tbsp chopped fresh parsley
1/2 cup toasted pine nuts (divided)
Blend all of the ingredients, except for 1/4 cup of the toasted pine nuts and the parsley, in a food processor until very smooth. Add a little water as needed to create a smooth, silky texture. Taste for salt and pepper. 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 the remaining toasted pine nuts.