Hummus: Chickpea Dip with Parsley and Pine Nuts
Submitted by NOW employee Burhan Ahmed. This recipe won first place in a “Healthy Recipe” contest for NOW employees.
| Ingredients |
| 4 garlic cloves, roasted |
| ½ cup water |
| 2/3 cup tahini (ground sesame seeds) |
| ¼ cup fresh lemon juice, or to taste |
| ½ cup NOW Olive oil |
| ¼ cup fresh parsley leaves |
| 2 tbsp. NOW Pine Nut |
| 2 pinches of cayenne pepper |
| 2 1-lb. 3-oz.cans chick peas, drained and rinsed |
To Roast the Garlic:
You can either use a garlic roaster or just place the cloves of garlic in aluminum foil and bake for about 20-30 minutes at 325 degrees F.
To Toast the Pine Nuts:
Heat a pan or skillet and then place as many pine nuts as you want in the pan or skillet and allow the nuts to get golden brown (maybe 10 minutes).
On a cutting board, mince and mash the roasted garlic to a paste with the salt. In a food processor, puree the chickpeas with the garlic paste, tahini, lemon juice, 1/4 cup of the olive oil, 2 pinches of cayenne and ½ cup water, scraping down the sides until the hummus is smooth. Add salt to taste. Add water, if needed, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In food processor (cleaned from previous ingredients), puree the remaining ¼ cup of olive 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.
Place the hummus in a bowl. Drizzle the parsley oil on the hummus and sprinkle it with lightly toasted pine nuts. Serve with crackers or pita.
Makes about 4 cups
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