Chickpea Hummus With Toasted Pine Nuts

Let me start by saying that I have had to work on this recipe for some time in order to find the perfect combination of ingredients for a simple hummus. I love to cut whole wheat pita into chip size portions ,spray them with light cooking spray ,sprinkle with a bit of sea salt and bake them in the oven until they are crispy as the perfect complement to this yummy dip. This dip is also a nice complement to vegetables as opposed to using a ranch based dip. You can use it also on sandwiches. I like to spread it almost like a mayonnaise for a garden burger sandwich on some whole wheat bread.

This recipe makes 12 servings of hummus if not more depending on how much you use that each serving. Enjoy!

Ingredients you will need:

1 pound bag of garbanzo beans dried
The juice of three small lemons (12 Tbsp)
1 tablespoon sea salt
Six whole garlic cloves
1/4 cup water
Tahini paste , I fill up my 1/4 cup two times
1/4 cup pinenuts, toasted lightly in a pan with no oil

In a crockpot put the 1 pound bag of garbanzo beans, 7 cups of water, and 1 teaspoon of baking soda put the lid on and cook on high for four hours or on low for eight hours. Drain and allow to cool.

Place garbanzo beans in a food processor with all of the other ingredients and blend until smooth.

I put mine in a 13 x 9 container so it spread out I drizzle it with extra-virgin olive oil and topped with toasted pine nuts. I store mine in the refrigerator for up to a week, if you can keep it around that long. Goes pretty quickly in my house:)IMG_3822.PNG

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