- In a small pot, cover the garlic cloves with cold water. Bring to a boil and cook for 7 minutes or until tender. Drain.
- In a food processor, purée the garlic, chickpeas, water, tahini, lemon juice and half of the oil until smooth. Season with salt and pepper. Pass through a sieve and transfer to a bowl.
- Meanwhile, in a small skillet over medium heat, toast the pine nuts in the remaining oil. Season with salt and let cool.
- When ready to serve, top the hummus with the pine nuts and sprinkle with paprika. Serve with homemade pita bread (see recipe).