Ingredients

· 2 cans of chickpeas, rinsed and drained

· 1tsp ground cumin

· 4tbsp olive oil

· 2tbsp tahini paste

· 2-3 garlic cloves, skin removed, whole or minced

· 3-4 lemons juiced

· Salt and pepper to taste

For pine nuts:

· ¼ cup pine nuts

· 2tbsp unsalted butter

· 1tsp crushed chilli flakes

Method

Preheat oven to 200°C. In a blender, add chickpeas and all the ingredients through lemon juice, blend until you have a smooth purée. Taste and adjust seasoning with salt and pepper, and add a bit more lemon juice, if needed. In a dry sauté pan, toast pine nuts until just starting to brown, be careful not to burn. Once there is a bit of colour on them, add in butter and allow to melt, swirling around to coat pine nuts. Add in chilli flakes and sauté for a couple of minutes. In a four to six-cup oven-safe dish, pour in the hummus, top with the buttery pine nuts, then bake for about 20-25 minutes. Hummus will rise a bit, so make sure not to over-fill the dish. Once baked, remove from oven and serve immediately with crusty pita bread.