Two 15 ounce cans garbanzo beans, drained
4 chopped garlic cloves
2 tsp cumin
4 tbsp lemon juice
1/4 cup Tahini (sesame seed paste)
2 tbsp chopped parsley
2 (plus) tbsp water
1 tsp salt
3 tbsp olive oil
Combine and puree in a blender. Set aside.
1/2 cup pine nuts
1 tbsp olive oil
1/4 to 1/2 tsp cayenne
Saute nuts in oil in small frying pan for 3 to 5
minutes until golden. Stir frequently.
Sprinkle with pepper and cook another one minute.
Garnish hummus with pine nuts.
Serve with pita bread, pita chips or
tortilla chips or use as a spread.