Prep: 10 minutes mins
Cook: 0 minutes mins
Total: 10 minutes mins
6
Drain and rinse the chickpeas and add to a food processor.
Add in all remaining ingredients, starting with just 2 tablespoons of water.
Process until smooth, I like to let it run for a few minutes to get really creamy. Add in an extra 1-2 tablespoons of water to thin slightly if needed.
Transfer to a container and let sit in the fridge to cool for about an hour.
Serve with your favorite crackers and veggies or use as a spread on a sandwich.
To make this nut free, you can simply omit the pine nuts.
You can use my cashew parmesan for a dairy free version.
Serving: 14cup / Calories: 147kcal / Carbohydrates: 3g / Protein: 2g / Fat: 13g / Saturated Fat: 2g / Fiber: 2g / Sugar: 1g