Hummus

Adapted by Michael McCabe

Yield: 4 cups

Notes:

Chick-pea Dip with Parsley and Pine Nuts

This recipe can be prepared in 45 minutes or less.

Accompaniment: Toasted Pita Thins

Cuisine: Greek

Categories: Appetizer, Spread/Dip, Vegetable

Original Base Source: October, 1988 issue of Gourmet

McCabe Copyright: 2004

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Software

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10 large garlic cloves, or to taste

1 teaspoon kosher salt

2 (1-pound 3-ounce can) chick-peas, drained and rinsed

2/3 cup tahini, well stirred

1/4 cup fresh lemon juice, or to taste

3/4 cup extra-virgin olive oil, or to taste

1/4 cup fresh parsley leaves

2 tablespoons pine nuts, toasted lightly

"accompaniment" toasted pita thins

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Hardware

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cutting board

food processor

medium bowl

small jar

shallow serving dishes

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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, and 1/2 cup of the oil, scraping down the sides, until the hummus is smooth and add salt to taste. Add up to 1/4 cup of water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.

In a clean food processor, 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.

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.

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