¼ cup pine nuts

2 cups organic packed basil /parsley

3 cloves garlic

2 cans organic chickpeas

¼ cup olive oil

1 12/ tsp salt

⅓ cup fresh lemon juice

1 tsp chili powder

1 tbsp balsamic vinegar

1 tbsp tomato paste (optional)

Toast Pine nuts till lightly brown, set aside. Saute crushed garlic.  In a food processor chop basil/parsley. Add rest of ingredients and blend till smooth.  Add more olive oil to get smoother consistency – I like mine a bit chunky!