By Galley Wench on May 15, 2010
Photo by twissis
Photo by twissis
"Hummus is so common today it's almost become a little boring. Not this version! The starchiness of the chickpeas is counteracted by the sharpness of the parsley oil. Plus the bright green oil makes for an great presentation. Found this recipe in The Gourmet Cookbook."
Serving Size: 1 (1691 g)
Servings Per Recipe: 1
"Made as written for ZWT6, this is excellent hummus & made even better by the parsley oil + pine nuts atop the chickpea mixture. Both added texture variants & made for a lovely presentation. For just 2 of us, I decided to make a half recipe. Then it got a bit tricky because the can size here is 14 oz & all ingredients had to be adjusted accordingly. My magic bullet made quick work of both mixtures & the hummus was smooth as silk. Only at the end as I was doing the final touches did I realize I'd made an error. The cumin seeds had disappeared into the whizzed smooth hummus. Those who esp like a heavy garlic presence can afford to increase the amt listed. I served it w/toasted pita triangles I brushed w/olive oil & sprinkled w/garlic powder, so I got my extra garlic fix that way. Thx for sharing this tasty & easy-fix recipe w/us. :-)"
"Really good - I liked adding the parsley oil to the top - it was both pretty, and very flavourful. The toasted cumin seeds and pignoli added great crunch and flavour. The whole family approved. Thanks."
"This is good. Although my blender did have trouble making it smooth. I used an unrefined extra virgin olive oil which is healthy and tasty. Made for ZWT6 NA*ME regions, for my team, The Ya Ya Cookerhood!"
"A great hummus for parsley lovers, like me. It certainly woke up the hummus! I served with pita toasts, as suggested and it was well received by all. Thanks for sharing the recipe. Made for ZWT6."