Hummus with Toasted Pine Nuts and Cumin Seeds
Serves: 2 cups
  • 2 tbsp pine nuts
  • 1½ tps cumin seeds
  • 1 15 oz can Chickpeas, rinsed
  • 2 cloves garlic
  • ⅓ cup tahini
  • ¼ cup water
  • juice of 1 lemon
  • ¼ cup Extra Virgin Olive Oil
  • pita bread sliced into wedges as accompaniment
  1. Toast the pine nuts and cumin in a small skillet shaking occasionally so they don't burn
  2. Mince garlic in food processor. Add ½ of the beans and puree. Add tahini, lemon juice, salt, remaining chickpeas, combine and then drizzle olive oil into processor and puree until smooth.
  3. Add water a little at a time until you reach your desired consistency
  4. Put hummus in a shallow serving dish and garnish with pine nuts and cumin seeds.
  5. Serve with pita wedges.