Over the years we’ve refined and evolved this hummus recipe into a favorite of ours.
- 3 garlic cloves
- 1/2 tsp salt
- 12oz cooked chickpeas (or 1 can chick-peas, drained and rinsed)
- 3 Tbsp well stirred tahini
- 1 Tbsp fresh lemon juice, or to taste
- 2 Tbsp fresh parsley leaves
- 3 Tbsp olive oil, or to taste
- 2 tsp pine nuts, toasted lightly
On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/2 the oil, and 1/4 cup water, 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 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 the pita.
Makes about 2 cups, easily doubled.