- 5 minutes
- 12 minutes
- Open the canned chickpeas, drain and rinse in a colander.
- Put the olive oil into a shallow frying pan and heat slowly, adding the pine nuts to the warming oil. Stir until the pine nuts brown, and keep an eye on them as they will burn quickly. Once the pine nuts have browned, remove the pan from the heat and use a slotted spoon to remove the pine nuts from the warm oil, setting them aside.
- Put beans into the food processor or blender and add the 2 tsp. salt, squeeze half a lemon into it, 3 tbsp. tahini paste, 1 tbsp. ground cumin and 3 garlic cloves. Pulse this until you have a paste, adding water until you have a creamy texture.
Put the hummus into a bowl, create a crater in the center and pour the pine nut-flavored virgin olive oil into the crater. Sprinkle the roasted pine nuts on top, add a few whole chickpeas for garnish and dust with paprika and parsley flakes.
Tuck some fresh parsley around the edge of the bowl for beauty and serve with slices of pita bread, crackers, and fresh vegetables – or use as a spread for sandwiches or burgers.