30ozBoiled chickpeas(garbanzo beans), drained - or use 2 ready canned chickpeas of 15oz
2garlic cloves, mashed and roughly chopped
⅔cupof tahini paste
¼cupfreshly squeezed lemon juice
½cupwater
¼cupolive oil(plus more for garnishing)
½teaspoonof salt
Pine nuts(toasted) and parsley (chopped) for garnish
Instructions
1 In a food processor, combine the 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.
2 Spoon into serving dish, swirl a little olive oil over the top 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.
Notes
I did not mention cooking time as I assume most use boiled chickpeas from ready can. Add extra 25 minutes of cooking time if using homemade boiled chickpeas.