Heat a small nonstick fry pan with a low-medium heat and add a 1/4 cup of pine nuts, dry roast the pine nuts between 3 to 4 minutes, making sure to move them around consistently so they roast evenly, once roasted transfer to a bowl
Drain two 15 ounce cans (570 grams) of cooked chickpeas into a sieve and rinse under cold running water until well rinsed, then shake off any excess water and add to a food processor
Also add into the food processor 2 cloves of garlic, squeeze in 1 tbsp of fresh lemon juice, 2 tbsp of garlic infused olive oil, 1/2 tsp of cumin powder, 3/4 tsp of fine sea salt and 1/8 tsp of freshly cracked black pepper
Place a lid on the food processor and run it at a low speed, start slowly puring in 1/2 cup of cold water, once all the water has been added run for exactly 2 minutes
Transfer the hummus into a shallow bowl, run a spoon through the hummus to create layers, then top off with 1 tbsp of the garlic infused olive oil, a generous sprinkle of sweet smoked paprika, the toasted pine nuts and some freshly chopped parsley, serve with pita chips or freshly cut veggies, enjoy!
Get the garlic infused olive oil I used in this recipe from Heart of Texas Olive Oil Company