Back to 6 servings 2 cup dry chickpeas or garbanzo beans See note 2 to make with canned chickpeas, soaked overnight with one tsp baking soda and enough water to cover twice their volume 2 tsp salt 6 cup water 0.5 cup raw pine nuts 0.75 cup fresh chopped parsley or cilantro 0.5 tsp sweet cinnamon 0.5 tsp allspice Extra virgin Olive oil for drizzling, optional FOR THE TAHINI 1 cup tahini paste 0.25 cup freshly squeezed lemon juice 0.5 cup + 2 tbsp water 0.5 tsp salt
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1 Step 1: Drain and rinse soaked chickpeas. Transfer them to a medium pot with the water and salt.2 Step 2: Bring to a boil, reduce heat to medium, and cook for 40 minutes or until chickpeas are tender but slightly firm (skim the white foam off the top as they cook). Drain and set aside.3 Step 3: In the meantime, prepare tahini sauce: In a small bowl, whisk tahini paste, salt, and lemon juice until it thickens. It will thicken a lot.4 Step 4: Add water, 1 tablespoon at a time, and mix until well incorporated. For a thinner sauce, add more water (note: the sauce will thicken slightly when refrigerated).5 Step 5: Place all the ingredients in the food processor and process until smooth.6 Step 6: To prepare the pine nuts, heat a small skillet. Add pine nuts and cook for a couple of minutes until golden brown, stirring often. (Carefully watch the pine nuts as they can easily burn!)7 Step 7: To assemble the dish, prepare 6 bowls. Spoon half of the tahini sauce on the bottom of each bowl. Evenly divide the chickpeas between the bowls, and spoon the rest of the tahini sauce over them. Sprinkle with cinnamon and allspice. Garnish with chopped parsley or cilantro and pine nuts.getsaucepan.com/r/9af2dd3b-5dee-44bb-aa7d-716373b04e62 · Original: https://mayihavethatrecipe.com/warm-deconstructed-hummus-with-pine-nuts/
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