Recipe courtesy of Gourmet Magazine


  • Yield: 4 cups
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4 garlic cloves

1 teaspoon salt

2 (1-pound 3-ounce) cans chickpeas, drained and rinsed

2/3 cup well-stirred tahini

1/4 cup fresh lemon juice, or to taste

1/2 cup olive oil, or to taste

1/2 cup water

1/4 cup fresh parsley leaves

2 tablespoons pine nuts, toasted lightly

Toasted pita thins


  1. On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chickpeas 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.
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