Hummus Chick Pea Dip With Parsley And Pine Nuts Food

EASY HOMEMADE HUMMUS

Steps:

• Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes-a little paprika, toasted pine nuts, or chopped fresh parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread. To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

HUMMUS- "CHICK PEA DIP"

Steps:

• Simmer chick peas for 5 minutes.
• Drain, reserve liquid.
• Place chick peas, tahini, lemon juice, olive oil, garlic powder, salt & cumin in food processor.
• Pulse until smooth.
• Taste & add seasonings as needed. If mixture is too thick you can add some of the reserved liquid.
• Place hummus onto a serving platter.
• Garnish with addtional olive oil & freshly snipped parsley.
• This is great served with radishes, carrots, red pepper strips, pickles and toasted pita bread.
• Tahini, which is a sesame seed paste, can usualy be found in grocery stores in the international foods section. A friend of mine uses peanut butter in place of it with satisfying results.

HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS)

Steps:

• 1. On a cutting board mince and mash the garlic to a paste with the salt. 2. In a food processor purée 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. 3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. 4. In the food processor, cleaned, purée 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. 5. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. 6. Divide the hummus between shallow serving dishes and smooth the tops. 7. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. 8. Serve the hummus with the pita. Makes about 4 cups.

JOE'S HUMMUS WITH PINE NUTS

Steps:

• Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
• Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

SPICY CHICKPEA DIP (HUMMUS)

Steps:

• Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
• Add the chickpeas and continue mixing to a smooth paste.
• Garnish with the cayenne pepper.
• Served at room temperature or chilled.

HUMMUS

Steps:

• On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée 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, purée 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.

HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL

Steps:

• Preheat oven to 350°F.
• In a blender or small food processor purée 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.
• In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.
• In a colander rinse and drain chick-peas and in a food processor purée 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and purée until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.
• Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.
• Serve hummus with pita toasts.