Preheat your oven to 375 degrees and place the pine nuts on a small baking sheet. Bake until lightly golden brown and toasted, about 5-10 minutes. Watch them closely, so they don't burn. Once toasted, finely chop them and set aside.

Using an electric hand mixer, beat the goat cheese, hummus and a pinch of salt and pepper together in a large bowl, until smooth and creamy. You'll need to scrape down the sides of the bowl a few times.

Stir the minced sun-dried tomatoes into the hummus mixture.

Divide the hummus evenly between the crackers (I used a piping bag, but you can also just spoon it on). Top each cracker with 1/4 tsp of the pesto* and a sprinkle of the chopped pine nuts. Garnish with an additional sun-dried tomato piece if desired.

DEVOUR.