Preheat oven to 400°F.

In a blender, add the drained Chickpeas and all ingredients through Lemon juice, blend until you have a smooth puree. Taste and adjust seasoning with Salt & Pepper and add a bit more Lemon juice if needed.

In a dry saute pan, toast the Pine Nuts until just starting to brown. Be careful not to burn. Once there's a bit of color on them, add in the Butter and allow to melt, swirling around to coat pine nuts. Add in the crushed Chili flakes, saute for 1 - 2 minutes.

In a 4 - 6 cup oven safe dish, pour in the Hummus, top with the buttery Pine Nuts, then bake for about 20 - 25 minutes.

Hummus will rise a bit, so make sure not to overfill dish. Once baked, remove from oven and serve immediately with crusty bread, crackers or pita bread.