This hummus recipe is a long time favorite and will be the next thing that I make for my dinner party series. This hummus can be made a week ahead of time and kept in an airtight container. The parsley oil can be made 2-3 days ahead of time. Just keep them separate. I make a basic hummus recipe and add the parsley oil to fancy it up. You could also just buy the hummus and drizzle it with some olive oil and sprinkle a few toasted pine nuts on top and no one will know the difference.
TIP – If you are pressed for time, buy what you can at the grocery store. No one will judge you if you do not make everything yourself. Buy some olives, cheeses, fruit, and bread and use can use that as an appetizer. Or you can just buy what you can at the store. Hummus, baba ganoush, crudites, just put it in a nice platter. Go to a neighborhood bakery and buy dessert. A beautiful cake or some cookies. No one will be the wiser.
For the hummus:
2 cans of chick peas drained well
3 garlic cloves
2/3 cup water (you may need more or less depending on the consistency you are after)
2/3 cup tahini
3-5 Tablespoons lemon juice
1 teaspoon salt
For the parsley oil:
1 cup flat leaf parsley
1/2 cup extra virgin oil oil
To serve and garnish:
toasted pine nuts
pita chips (try brushing them with olive oil and sprinkling with a mixture of curry powder and salt. Yum.)
Put the garlic in the bowl of the food processor and let it run for a minute. Add the rest of the ingredients and process until smooth. Add as much or as little water to get the consistency that you are after. Give it a taste and add more salt or lemon juice as needed.