Friday, February 06, 2009

Parsley and Garlic~

This is the time of year we start to get a little burned out on the winter food offerings.

This recipe is a delightful way to stray from the norm, add a bit of delight to your table, and get a large dose of good things.

Parsley, garlic, pine nuts, and sesame all in the same dish...WOW !

(Chick-Pea Dip with Parsley and Pine Nuts)

4 garlic cloves
1 teaspoon course salt
32 Oz's of chick-peas-rinsed and drained
2/3 cup well stirred tahini ( sesame seed paste )
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2-4 tablespoons pine nuts, toasted lightly

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chick-peas 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 or into one large dish... Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita or your favorite crackers/bread


Bea Kunz

No comments: