Directions

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  1. Boil chickpeas until very tender. Fry garlic cloves until lightly golden.
  2. Combine chickpeas, tahini, fried garlic, Eva Canola Oil, salt and lemon juice in a chopper/blender and blend to a thick paste.
  3. Add small amounts of water if the mixture is too thick to blend easily.
  4. Blend in toasted cumin seed, pine nuts, red chili powder, walnuts, black and green olives, yogurt and tomato paste.

  5. Pour the hummus into a bowl and drizzle Eva Canola Oil on top. Garnish with a few whole boiled chickpeas and serve with pita bread.