HUMMUS
(CHICK PEA DIP WITH PARSLEY & PINE NUTS)

4 garlic cloves
1 tsp salt
2 1lb. 3 oz. cans chickpeas, drained & rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil or to taste
1/4 cup fresh parsley leaves
2 tb pine nuts, toasted lightly
Toasted pita thins

On a cutting board mince & mash the garlic to a paste with the salt (or use a mortar & pestle like we do in Puerto Rico). In a food processor puree the chickpeas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil & 1/2 cup of water, scraping down the sides, until the hummus is smooth & add salt to taste. Add water if necessary, to thin the hummus to the desired consistency & transfer it to a bowl.

In the food processor, cleaned, puree the remaining 1/4 cup oil with the parsley until the oil is bright green & the parsley is minced & transfer the parsley oil to a small jar. The hummus & the oil may be made 3 days in advance & kept covered & chilled.

Divide the hummus between shallow serving dishes & smooth the tops. Drizzle the Hummus with the parsley oil & sprinkle it with the pine nuts. Serve the hummus with the pita.

Makes about 4 cups.

This is clipping from a Gourmet magazine previous to 1987. I have done it many times & it is a cross between Hummus & Italian Pesto Sauce.