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 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.