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PREPARATION
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1. Preheat oven to 375 degrees. 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 them aside, or keep whole if preferred.
2. Using a small food processor, mix the goat cheese, hummus, lemon juice, and a pinch of salt and pepper together, until smooth and creamy. You'll need to scrape down the sides of the food processor a few times to get it fully mixed.
3. Stir the minced sundried tomatoes into the hummus mixture.
4. Divide the hummus evenly between the crackers (I used a piping bag, but you can cut off the corner of a Ziploc bag and use that instead. Or, simply spoon the mixture on to the crackers.)
5. Once your crackers are all topped with hummus, add 1/4 tsp of pesto over the top of each cracker and sprinkle with the chopped pine nuts. Garnish with sundried tomatoes.
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