Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 19 ounces | Can chickpeas |
| 1 teaspoon | Baking soda |
| 3 tablespoons | Tahini |
| 1 each | Garlic clove, chopped |
| \N \N | Juice of 1 1/2 lemons |
| ½ teaspoon | Salt |
| 2 tablespoons | Cold water |
| 1 tablespoon | Pine nuts |
| 1 tablespoon | Olive oil |
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