1 15 oz can of garbanzo beans (chickpeas)
3 tablespoons of tahini (I bought it ready-made but it's apparently not too difficult to make your own)
3 tablespoons of lemon juice
2 cloves of chopped fresh garlic (divided)
2 tablespoons of olive oil (divided)
2 tablespoons (approx.) of sun-dried tomatoes (I bought the canned variety)
2 tablespoons of pine nuts
coarse sea salt
1. Add ingredients to food processor one at a time, blending after each one. Starting with the can of garbanzo beans, drain it almost all the way (just leave a few spoonfuls of liquid). Add the garbanzo beans and blend for a full minute. Add 1 clove of chopped garlic, blend. Next, add 3 tablespoons of tahini, blend. Add 3 tablespoons of lemon juice, blend. Add a bit of coarse sea salt and pepper to taste, blend.
2. Transfer hummus to a shallow bowl and refrigerate for 30 minutes.
3. Chop the other clove of garlic. In a small pan over medium heat, saute the garlic with 1 tablespoon of olive oil and 2 tablespoons of pine nuts. Remove from heat when pine nuts start to brown (about 3-5 minutes)
4. Remove hummus from refrigerator. Drizzle with 1 tablespoon of olive oil. Create a depression in the center of the hummus using a large spoon. Top with sauteed pine nuts and garlic, and chopped sun-dried tomatoes.
5. Serve with pita chips, naan, carrots, or your favorite hummus-dipping food!