Hummus" Chick Pea dip with parsley and pine nuts
i found this on the food network 
 
hummus: chick-pea dip with parsley and pine nuts 
 
recipe courtesy gourmet magazine 
 
2   garlic cloves
1/2 tsp  salt
1   16ounce can chick-peas, drained and rinsed
1/3 cup  well stirred tahini
2 Tbsp  fresh lemon juice, or to taste
1/4 cup  olive oil, or to taste
1/2 cup  water, plus extra, if needed
2 Tbsp  fresh parsley leaves
1 Tbsp  pine nuts, toasted lightly
  toasted pita thins, as an accompaniment
 
on a cutting board 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 and add salt, to taste. add water, if 
necessary, to thin the hummus to the desired consistency and transfer the 
hummus to a bowl. 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. 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. 
 
 
-- 
(ID: 7422) Mirror: rec.food.recipes: Mon, Jun 7, 2004


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