Ingredients
- 1 1/2 lemons
- 1 garlic clove
- 19 oz chickpeas
- 3 tb tahini
- 2 tb water (cold)
- 1 tb olive oil
- 1 tb pine nuts
- 1 ts baking soda
- 1/2 ts salt
Combine chickpeas with their juice with baking soda & bring to a boil. Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. "The Hamilton Spectator", July 1993
