¼ cup pine nuts
2 cups of cooked chickpeas (one 14 oz can, drained)
1-2 cloves of garlic, minced
3 tablespoon lemon juice
3 tablespoons tahina (sesame paste)
¼ teaspoon salt
4 tablespoons olive oil
finely chopped fresh herbs – parsley and/or chives
Toast the pine nuts in a medium hot pan. Watch carefully. Remove from pan and let cool.
Rinse the chickpeas with cold water and place them in a food processor along with the garlic, lemon juice, tahina and salt. Blend till smooth. Gradually pour in the olive oil, while it is still mixing, through the funnel. Place in a bowl and garnish.
Place in the fridge covered, for 1 hour before serving to blend the flavours. Serve with warm pita bread and olives.