1 Tbsolive oilextra, for drizzling over finished hummus
Open the cans of chickpeas, and reserve the liquid from one of them.
Remove the skins from the chickpeas (instructions included)
Put everything except the olive oil in a food processor and blend.
Add as much olive oil and/or reserved bean liquid as needed to make it into a smooth paste.
Chill until ready to use, garnish with pine nuts and drizzle with olive oil.
Serve with pita chips, fresh pita bread etc.
Keep a little of the liquid from the can of garbanzo beans to thin out your hummus if needed.What to do with leftoversStore in a covered container in the refrigerator for up to 7 days.Substitutions/AdditionsAdd a little ground cumin for a deep, earthy flavor addition.Paprika, or cayenne pepper are also great to add to the top of hummus for bursts of flavor.