Hummus with Parsley
Delicious hummus can be served with Whole Wheat Pita Chips or to complement a variety of meals.
1 can chickpeas (garbanzo beans) drained and rinsed; or pre-cooked chickpeas
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)
1 teaspoon minced garlic (about 2-3 garlic cloves)
1/4 cup sour cream or yogurt
3 tablespoon tahini sauce
11/2 tablespoon lemon juice
2 tablespoon sesame oil
2 tablespoon olive oil
1 1/2 teaspoon cumin
1 1/2 teaspoon salt (add salt to taste)
1/4 teaspoon cayenne pepper
1 tablespoon water
Optional: 3-4 pieces whole wheat pita bread, cut into triangles and olive oil, for spraying pita and baking sheet
- Drain the chickpeas (or garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears and let the water drain off.
- Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until they are mostly smooth.
- Add sour cream or yogurt, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until the mixture is smooth.
- Test thickness and add a bit of water or olive oil if you’d like it to be a little thinner.