Garlic Hummus with Pine Nuts ( and how to make pita chips)

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Garlic Hummus with Pine Nuts

 

 

5 garlic cloves, minced and then mashed

2 15-oz cans of garbanzo beans (chickpeas), drained

and rinsed

2/3 cup of tahini (roasted, not raw) ***

1/3 cup freshly squeezed lemon juice

1/2 cup water

1/4 cup olive oil

1/2 teaspoon of salt

Pine nuts (toasted) and parsley (chopped) for garnish

 

 

*** Roast your tahini by placing it in a dry pan on

med. high, stir it for 6 minutes until it turns a dark

color. It will really bring out the flavor.

In a food processor, combine the mashed garlic,

garbanzo beans, tahini, lemon juice, 1/2 cup water,

and olive oil. Process until smooth. Add salt,

starting at a half a teaspoon, to taste.

 

Spoon into serving dish and sprinkle with toasted pine

nuts and chopped parsley.

 

Serve with crackers, raw dip vegetables such as

carrots or celery, or with pita bread. You can cut the

pita bread into thin triangles, brush with olive oil

and toast for 10 minutes in a 400°F oven to make pita

chips with which to serve the hummus.

 

Makes about 3 cups.