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1
Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
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2
Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover.
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3
Bring to a boil, then simmer, partially covered, for about on hour or until the chickpeas are soft and the skin begins to separate.
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4
Add more water as needed.
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5
Drain the chickpeas, reserving about 1 1/2 cups of the cooking liquid.
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6
Set aside 1/4 cup of the cooked chickpeas for garnish.
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7
In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid.
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8
If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
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9
Heat a frying pan and odd 1 tablespoon of the olive oil.
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10
Spread the pine nuts in the pan and stir-fry, browning on all sides.
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11
To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center.
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12
Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
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13
Serve with cut-up raw vegetables and warm pita cut into wedges.
