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hummus recipeThis 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.

hummus recipeThis recipe is a guideline.  Taste it as you go to make sure that your seasonings are right.

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
salt
pepper

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.)

hummus recipePut 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.

hummus recipeAt this point, you can put it in the fridge for a few days.  Be warned that you may need to make it again because it will be gone before your party.  Just a warning.

hummus with parsley oil recipeAdd the parsley to the bowl of the food processor.

hummus with parsley oil recipeAdd the olive oil and pulse until smooth.

hummus with parsley oil recipePour the parsley oil over the hummus and garnish with toasted pine nuts.  Serve with cut up vegetables and pita chips.

Hummus with Parsley Oil

Ingredients

  • 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
  • salt
  • pepper
  • 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.)

Instructions

  1. 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.
  2. At this point, you can put it in the fridge for a few days. Be warned that you may need to make it again because it will be gone before your party. Just a warning.
  3. Add the parsley to the bowl of the food processor.
  4. Add the olive oil and pulse until smooth.
  5. Pour the parsley oil over the hummus and garnish with toasted pine nuts. Serve with cut up vegetables and pita chips.
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17 Responses to Hummus with Parsley Oil

  1. […] This post was mentioned on Twitter by Kim Klassen. Kim Klassen said: RT @bakedbree: Day 2 of my Dinner Party Series. Hummus with Parsley Oil. http://bit.ly/cEXWWP […]

  2. I just tripped over this on Twitter and will be coming back regularly. This recipe looks delicious, I may never have to buy hummous again! Thanks, Tam

    • bakedbree says:

      Ever since I started making my own hummus, I cannot eat store bought hummus and not feel like I wish that I was eating my own.

  3. […] Read more from the original source: Hummus with Parsley Oil Recipe […]

  4. What a gorgeous hummus…I must have some:)

  5. Nat says:

    Hi Bree! I just added you to my blog roll and made a new category just for you- yum! I just had dinner but am hungry just looking at your posts! Was wondering what kind of camera you are using? You take marvelous pictures! Thanks!

  6. This looks amazing…I want some right now.

  7. Foxy says:

    This look wonderful I might have to try the Parley oil next time I do hummus! Can I point out that in your photo you have garbanzo beans but mention chick peas in the recipe. (I happen to know they are the same but it might be confusing to folks who don’t!)

  8. BILLY says:

    I always reserve the liquid from the chickpea cans and use this instead of water. I alternate Olive Oil and the reserved liquid as the other ingredients blend in the processor.

    I also love to chop up sundried tomatoes and roasted red pepper flakes in my hummus. The pepper gives it an amazing kick of heat in your mouth.

  9. […] ways that you can change up hummus and make it seem like you worked hard. A lot of times, I make a huge batch of hummus and have it in the fridge, but if I don’t, I like to pick up some hummus from Zoes Kitchen. […]

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