How to make it

  • Mince and mash the garlic to a paste with the salt.
  • 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
  • Add salt, to taste.
  • Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.
  • In a food processor, 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.
  • 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.

Reviews & Comments 4

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    " It was excellent "
    windy1950 ate it and said...
    Sounds really good!! ^5
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  • phototron 8 years ago

    Hi, do you have any recipes for people like me with Interstitial Cystitis that are yummy? I'm getting desperate...the foods I have to eat are so bland and when I eat normal foods I have flare ups. Please help me, I would be sooooo GRATEFUL! Also can I make the hummus with just pine nuts, or cashews?
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  • mansibshah 10 years ago
    sounds inviting!:)
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  • kristopher 10 years ago
    Great post. Love this recipe.
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