A fresh and vibrant appetizer for summer featuring ripe heirloom tomatoes and toasted pine nuts.
Prep time: 20 minutes
|2||14oz Cans of Chickpeas, drained and rinsed|
|1/2 cup||Tahini Paste|
|1/4 cup||Extra Virgin Olive Oil|
|1 pint||Heirloom Tomatoes|
|1 T||California Garlic Pepper|
|1/4 cup||Pine Nuts, toasted|
|Fresh Basil Leaves|
1. Place chickpeas, garlic, lemon juice, tahini, California Garlic Pepper, and olive oil into a blender or food processor. Blend on low, slowing adding water and blending until chickpeas begin to break down. Blend for several minutes, scraping down the sides as necessary, until the hummus is silky smooth.
2. Scoop hummus out and spread onto a shallow bowl.
3. Slice the tomatoes in half or quarters and put in a bowl. Drizzle with olive oil, a pinch of salt and pepper, and toss to coat.
4. Top hummus with tomatoes, pine nuts, and basil leaves. Drizzle with olive oil, an extra sprinkle of California Garlic Pepper, and serve. Great with fresh veggies, warm pitas or toasts.