Hummus With Lemon & Parsley

Ingredients:

• 2 cups cooked chickpeas

• 3 tbsp Tahini

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• 1/2 tsp ground cumin

• 1/3 cup lemon juice

• 1/4 cup chopped parsley

• 3-5 tbsp water

• 1/4 tsp toasted sesame seeds (optional)

• toasted pita bread triangles*

1. Place all ingredients, except pita bread and sesame seeds, in a blender or food processor. Process until smooth.

2. Place in a serving bowl, drizzle with olive oil and sprinkle with toasted sesame seeds. Garnish with a sprig of parsley. Serve with toasted pita bread triangles.

Servings: About 12 ( 2 tbsp each)

Notes & Tips:

• I like to use dry chickpeas instead of canned. Soak 1/2 lb chickpeas, picked over and washed, in a large bowl - water should cover chickpeas as it will plump up as it soaks. Soak overnight. Drain water and place chickpeas in a pot with 4 - 6 cups water and 2 tsp salt. Bring to a boil, reduce heat and simmer uncovered for about 50 - 60 minutes . Drain, and use in your recipe.

• *For the toasted pita bread triangles, view the recipe on this site.

• Usually for the Superbowl, I'd serve up a bunch of appetizers. This is always a must on the menu.