Hummus - (Chick-Pea Dip With Parsley And Pine Nuts)

Name: Hummus - (Chick-Pea Dip With Parsley And Pine Nuts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)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)

Servings: persons

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(R)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)

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.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Recipe By : Gourmet Magazine - October 1988, Serving Size : 4 Preparation Time :0:45, Categories : All Vegetable Dishes Appetizers, Beans Dinner, and more.

Yes, Hummus - (Chick-Pea Dip With Parsley And Pine Nuts) falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!