In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus.
Recipe courtesy of Good to Know