Makes about 1 cup

Ingredients:

• 1 15 oz. can of garbanzo beans (chickpea), drained
• 1 clove garlic, grated
• 3 tablespoons of good quality, extra virgin olive oil
• 1/4 tsp lemon zest, juice from 1/2 a large lemon
• 1 1/2 tablespoons roasted tahini
• 2 handfuls (about 1 1/2 cups) of toasted pine nuts
• 2 small pinches of dried oregano
• 1/2 tablespoon of dried parsley
• freshly ground black pepper
• A pinch of salt
• 1/4 cup chilled water

Directions:

Place all ingredients in a food processor or blender. Mix until smooth with no lumps.

Serve with your favorite gluten-free crackers and vegetables, or use as a spread on gluten-free breads and wraps.

Note: I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor. The crackers in the photo are from Skinny Crisps, a company in Boulder, CO. They are vegan, gluten, dairy and soy free.