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

Yield: 2 cups
Recipe from Oxmoor House

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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


  1. 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.
  2. To serve, drizzle hummus with 1 Tbsp. olive oil, and sprinkle with parsley and toasted pine nuts. Serve with pita wedges.
  3. *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.
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