Preparation time: 5-10 minutes
Serves 6-8

Drain the chickpeas, reserving ¼ cup (2 fl oz / 50 ml) of the can juices, and rinse. Put the chickpeas into a food processor, add the garlic cloves and tahini, and process for a few minutes. Add the reserved can juices, followed by half the lemon juice and the sea salt, and process until smooth. Taste and add more lemon juice, if you like. Scrape the hummus into a dish, drizzle generously with olive oil, sprinkle with the toasted pine nuts, and serve.24