Hummus is really easy to make and can be customized to whatever suits your tastes. I am still working through my parsley, so I decided to try a parsley hummus on Epicurious with a few adjustments.
Ingredients:
1 bunch of parsley leaves
1/4 cup of olive oil
1 can of chickpeas, rinsed
the juice and zest of 1 lemon
2 garlic cloves
2 tablespoons tahini
1/3 cup toasted pine nuts
1 teaspoon cumin
1/4 teaspoon cayenne pepper
pita bread
cooking spray
salt, to taste
Preheat the over to 450 degrees. Cut the pita into triangles and arrange on a cookie sheet coated with cooking spray.
Cook for 4-5 minutes and set aside. Place the chickpeas in a colander and rinse with water.
Roughly chop the garlic.
Put the parsley and the garlic in a food processor and process until thoroughly mixed, about 1 minute.
Add the chickpeas and process for another minute.
Add in the lemon juice, lemon zest, tahini, olive oil, cumin, cayenne pepper, and salt (to taste). Process until smooth.
Place the pine nuts in a saute pan over medium heat. Shake the pan frequently to keep them from burning. When fragrant and browned, remove from heat.
Take 3/4 of the pine nuts and finely chop.
Add the chopped pine nuts to the hummus and mix in with a spoon. Top the hummus with the remaining whole pine nuts.
The spices add great flavor but there isn’t enough in it to give heat. The pine nuts give the hummus some crunch. And for some reason, it makes me super happy that this hummus is such a pretty green color. If you’re not in the mood for toasted pita, tomatoes or sliced cucumber would be quite tasty with this.
I do love the fact that hummus is so customizable! I made some roasted red pepper hummus recently and it was delish! I can’t wait to try this one out! Looks fab.
I have never tried hummus before! Beans make me nervous! I am a picky eater, and haven’t found a bean I like. The addition of parsley sounds like a great idea to ease me into it 🙂