INGREDIENTS:

1 16-oz can garbanzo beans (chick peas) – save the juice and set aside
1/3 c tahineh (or tahini)
Juice of 1 or 2 lemons
1 clove garlic
3 tbsp olive oil
Salt to taste

Garnish:
3 tbsp pine nuts
2 tbsp butter

DIRECTIONS:

Put garbanzo beans (separate from the juice, then set the juice aside), tahineh, lemon juice, garlic, olive oil, and salt in a food processor. Blend for 15-30 seconds to make an almost smooth, thick paste. Slowly add part of the juice of the garbanzo beans until you reach desired thickness (about 1/3–1/2 of the juice). Now blend again for approximately 10 minutes to reach a smooth consistency.

Spread hummos on a plate and garnish with whole garbanzos, parsley, radishes, red pepper, or pickles. Brown pine nuts in butter, and sprinkle over hummos. Drizzle with olive oil.