Instructions

• Zest one lemon, then juice one lemon. Mince 2 cloves garlic. Drain and rinse the 115 ounce can chickpeas.
• Add the drained chickpeas, minced garlic, lemon zest, lemon juice, 1/4 cup cashew butter, 2 tablespoons water, 2 tablespoons olive oil, and kosher salt to a food processor.
• Blend until mostly smooth, stopping once or twice to scrape down the sides with a spatula and to ensure even blending.
• If the hummus is too thick or not smooth enough, add a little more olive oil or a small squeeze of lemon juice and blend again; you may also add a bit more water a little at a time until you reach your desired consistency.
• Taste and add more kosher salt if needed; blend briefly to incorporate any added salt.
• Transfer the hummus to a serving bowl, drizzle with additional olive oil (as desired), and top with minced fresh parsley, pomegranate seeds, and toasted pine nuts.