Mrs. G's Garlic Cilantro Pine Nut Hummus

I made up this recipe from another hummus recipe. I really make it to taste, and it seems to be a little different each time...so add or delete as you see fit! I like a lot of garlic I've gone as high as 15 cloves, but I think 10 is probably the right amount. Sometimes this comes out thicker than I'd like (sometimes not)...if so, I add a bit more water and/or olive oil. If you don't like cilantro, you could use parsley. I love this as a dip, or with pita or naan and tomatoes and cucumbers!! Served this one as an appetizer at my wedding! YUM!

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 10  garlic cloves
• 2  teaspoons salt
• 2 (15 1/2ounce) cans chickpeas, drained and rinsed (garbanzos are the same thing)
• 2⁄3 cup tahini, well stirred
• 1⁄4 cup fresh lemon juice (or to taste)
• 1⁄4 cup olive oil
• 1⁄2 cup water
• 2  bunches cilantro, stems cut off (or to taste)
• 2  tablespoons pine nuts, lightly toasted (or more to taste)
• 2  tablespoons ground cumin (or to taste)

Directions

1. On a cutting board mince and mash the garlic to a paste with the salt.
2. In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, the oil and water, scraping down the sides, until the hummus is smooth. Add water/oil, if necessary, to thin the hummus to the desired consistency.
3. Add salt to taste.
4. Add cumin and blend, taste and adjust if necessary.
5. Add cilantro and process until chopped into mixture.
6. Add toasted pine nuts and process until blended -- or you can just add them on top, whole, as garnish.
7. Transfer the hummus to a bowl and serve.