Hummus is a wonderful, healthy option for a snack, or even as a light lunch. Chickpeas, aka garbanzo beans, are high fiber and totally delicious.


Makes about 2 cups  



2  15 oz. cans of chickpeas, drained.

10 tablespoons of olive oil, 1 tablespoon extra for garnish

2 lemons

2 tablespoons of tahini

2 large cloves of garlic, peeled

2 tablespoons pine nuts

Salt and pepper to taste



Place the chickpeas, olive oil, lemon juice, tahini, and garlic into a food processor with 3 tablespoons of water and blend until smooth. Spoon hummus into a bowl, set aside.

Toast the pine nuts in a heavy skillet over medium heat, stirring occasionally to keep them from burning. Heat them until they are lightly toasted and aromatic, about 3-4 minutes.

Top the hummus with the pine nuts and extra olive oil, season with salt and pepper to taste.

Store in an airtight container in the fridge for up to a week.

Enjoy with carrots, celery, gluten-free crackers, or as a sandwich spread.