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!