1 15-oz can chickpeas/garbanzo beans
2-3 garlic cloves, minced
3 Tbsp. tahini
Juice of 1 lemon
1/4 tsp. chili flakes
2-3 Tbsp. olive oil
2 Tbsp. Greek yogurt
1 or 2 Tbsp. water
salt to taste
A dash of cayenne pepper, if you like a little “zip”
1 1/2 Tbsp. chopped parsley, reserve 1/2 Tbsp. for garnish
1 Tbsp. toasted pine nuts (optional)
Drain chickpeas from liquid in the can. Place the drained chickpeas in a small sauce pan and cover with water. Boil the chickpeas/garbanzo beans until the skins come off – about 5-8 minutes. Drain boiled chickpeas in colander, rinse with cold water and remove the skins (this is the slow part).
Combine all ingredients in a food processor. Blend until smooth adding small amounts of oil and water until desired consistency is achieved. Add more lemon or tahini if needed.
Place hummus in a serving bowl and drizzle with olive oil, chopped parsley and toasted pine nuts.