HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS)

HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS) image

Yield 4 cups

Number Of Ingredients 22

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Recipe By : Gourmet Magazine - October 1988
Serving Size : 4 Preparation Time :0:45
Categories : All Vegetable Dishes Appetizers
Beans Dinner
Food Processor Cooking Healthy And Hearty
High Carbohydrate Lunch
Middle Eastern Side Dishes
Amount Measure Ingredient -- Preparation Method
4 whole garlic cloves -- minced and mashed
1 teaspoon Morton's®Lite Salt
(optional)
2 cans garbanzo beans -- drained and rinsed
(19 oz. size)
or one cup dry beans -- soaked overnight
-- cooked and drained
2/3 cup tahini -- well stirred
1/4 cup fresh lemon juice -- or to taste
1/4 cup olive oil -- or to taste
1/4 cup fresh parsley
(leaves)
2 tablespoons pine nuts -- toasted lightly
(Accompaniment: Toasted Pita Thins)

Steps:

1. On a cutting board mince and mash the garlic to a paste with the salt. 2. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. 3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. 4. 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. 5. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. 6. Divide the hummus between shallow serving dishes and smooth the tops. 7. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. 8. Serve the hummus with the pita. Makes about 4 cups.