First, prepare the chickpeas. Heat the olive oil in a skillet over medium high heat. Add the chickpeas to the pan and let them cook for just a minute while you season them with the turmeric, dried oregano and a pinch of salt. Stir it all together well. When the minute is up, take the pan off the heat and add the garlic cloves to it. It will soften and meld in with the hot chickpeas. Let it all cool for a couple of minutes.

Transfer the chickpeas and garlic to the bowl of a food processor, along with the 1/4 cup olive oil, lemon juice, tahini paste and another pinch of salt. Puree it together until it is a smooth, thick dip. If desired, add more olive oil as needed to thin it out to your taste. Transfer the hummus to a bowl and drizzle a little extra olive oil on top, along with a sprinkle of pine nuts if desired. Serve with warm pita and enjoy!