Hummus

1. 1

   On a cutting board mince and mash the garlic to a paste with the salt.

2. 2

   In a food processor puree 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. 3

   Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.

4. 4

   In the food processor, cleaned, puree 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. 5

   The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled.

6. 6

   Divide the hummus between shallow serving dishes and smooth the tops.

7. 7

   Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts.

8. 8

   Serve the hummus with the pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.