Hummus with Pine Nuts

1. Preparation

Rinse and drain 1 can (400g) of chickpeas under cold water.

Peel 2 cloves of garlic.

Squeeze juice from 1 lemon until you have about 2 tablespoons of juice.

Measure out 1/4 cup of tahini and set aside.

Prepare a small pan to toast the pine nuts.

2. Toasting Pine Nuts

Place a small skillet over medium heat.

Add 1/4 cup of pine nuts to the skillet, spreading them out evenly.

Toast the pine nuts for about 3-5 minutes, stirring frequently until golden brown.

Remove from heat and set aside to cool.

3. Blending Hummus

In a food processor, combine the rinsed and drained chickpeas, peeled garlic, tahini, and lemon juice.

Add 2 tablespoons of olive oil and 1/2 teaspoon of salt.

Blend everything together until smooth, scraping down the sides as needed.

If the mixture is too thick, add 2-4 tablespoons of cold water gradually while blending to reach your desired consistency.

4. Serving

Transfer the hummus to a serving bowl.

Drizzle with a little extra olive oil on top.

Sprinkle the toasted pine nuts over the hummus.

Optionally, garnish with a pinch of paprika and fresh parsley.