Ingredients
- 1 1/2 lemons
- 1 garlic clove
- 450 gr chickpeas
- 45 gr tahini
- 30 ml water (cold)
- 16 ml olive oil
- 9 gr pine nuts
- 5 gr baking soda
- 1 gr 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
