Add chickpeas, basil, parsley, tahini, lemon juice, garlic cloves, pine nuts, nutritional yeast, salt, and pepper to a food processor. Blend until smooth. Scrape sides as needed.
With the food processor running on low, slowly pour in olive oil to emulsify it in the hummus. Slowly pour in water to thin out the hummus.
Transfer hummus to a bowl and top with pine nuts and a drizzle of olive oil. Serve with fresh veggies and pita chips!
Video
Notes
Hummus will keep in an airtight container for 3-5 days.