Hummus Bi Tahini

Combine chickpeas with their juice with baking soda and bring to a boil. Immediately remove from heat, drain and rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt and 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil and fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. ‘The Hamilton Spectator’, July 1993 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008