Hummus
Gourmet Archives

4 garlic cloves
1 teaspoon salt
Two 1-pound 3-ounce cans chick peas,
drained, rinsed
2/3 cup well-stirred tahini
1/4 cup fresh lemon juice
1/2 cup olive oil
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Toasted pita thins (see below)

On a cutting board mince and mash the garlic to a paste with salt. In food processor purée the chick peas with garlic paste, tahini, lemon juice, 1/4
cup oil and 1/2 cup water, scraping down sides, until hummus is smooth
and add salt to taste. Add water, if necessary, to thin hummus to desired
consistency. Transfer hummus to a bowl. In food processor, cleaned,
purée remaining 1/4 cup olive oil with the parsley until oil is bright green
and parsley is minced. Transfer parsley oil to a small jar. (Can make
hummus and parsley oil up to 3 days in advance kept covered and
chilled.) Divide hummus between shallow serving dishes and smooth
the tops. Drizzle with parsley oil and sprinkle with pine nuts.
Pita: Halve sixteen 4-inch pita loaves horizontally, forming 32 rounds and brush rough side of each with olive oil (2/3 cup total). Cut each round into long, thin triangular strips with scissors, bake strips in 1 layer in jelly-roll
pans 6 to 10 minutes at 400 degrees F. until golden and let them cool.
Makes about 200.

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