HOMEMADE LEBANESE HUMMUS WITH PINE NUTS.

Method

  1. Place all ingredients in a food processor and puree until smooth. Check for seasoning and add more garlic, lemon or salt as desired. To serve, spread on to platter and top with toasted pine nuts and fresh parsley. It can be stored in an air-tight container in the refrigerator for up to 7 days.

Ingredients

  • 15 oz can chickpeas drained and rinsed
  • juice of one lemon
  • 1 clove garlic
  • ½ tsp salt
  • ¼ c tahini sesame seed paste
  • 2 tbs olive oil
  • 2 tbs water
  • ¼ c parsley finely minced for garnish
  • ¼ c pine nuts toasted for garnish

Recipe by:
The Lemon Bowl / Liz.