Oxmoor House
This version of hummus was such a hit that we gave it our highest rating.
2 cups


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1 (19-oz.) can chickpeas (garbanzo beans)
2 garlic cloves, chopped
1/3 cup extra-virgin olive oil
1/3 cup water
1/3 cup fresh lemon juice
1/3 cup tahini*
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Pita bread, cut into wedges


Prep: 7 Minutes

Combine first 7 ingredients in a food processor; process until smooth. Transfer hummus to a serving bowl; cover and refrigerate up to 5 days before serving.

To serve, drizzle hummus with 1 Tbsp. olive oil, and sprinkle with parsley and toasted pine nuts. Serve with pita wedges.

*Tahini is a popular ingredient used in Middle Eastern cooking. It's a thick paste made from ground sesame seeds. Tahini can be found with the peanut butter or with organic foods at your grocer.

Created date

August 2009