Wednesday, March 3, 2010

Lemon Parsley Hummus

1 small bunch parsley, chopped (no stems!)
1/4 cup olive oil
1 19 oz can chickpeas, drained
juice of 1 lemon
1 clove garlic
2-3 tsp sesame oil
pinch salt

Put parsley and olive oil in food processor. Pulse until parsley is finely chopped. Add remaining ingredients, and process until as smooth as you like it. Taste and adjust seasoning. I added quite a bit more salt after tasting it. You can serve it right away, but it tastes way better a day or two later! The garlic also gets a bit more pronounced over time, so be careful adding too much at once. Serve with pita chips.

1 comment:

  1. That hummus looks delicious! Great flavors!

    I'm happy you liked that cookie recipe!