Monday, December 10, 2007


Everyone loves this recipe. You don't have to bother with the parsley oil, but it looks nice and tastes special.

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed (about 2 cups)
1 cup well stirred tahini
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup fresh parsley leaves
4 tablespoons pine nuts, toasted lightly

In a food processor or with a hand blender, purée garlic with lemon juice, 1/4 cup of the oil, and 1/2 cup water, and the salt. Slowly add the chickpeas and 2 tablespoons of pine nuts, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with pita and carrots.

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