Roasted Almond Oil Hummus

¾ cupLa Tourangelle Roasted Almond Oil
3 TablespoonsAlmonds
219-ounce cans chickpeas
4 clovesGarlic, chopped
⅔ cupTahini, well stirred
⅔ cupWater
5 TablespoonsFresh lemon juice
1 teaspoonSalt
Parsley sprigs for garnish
Pita toasts

 

In a colander rinse and drain chick-peas. Puree all the ingredients in a food processor and refrigerate in a covered bowl. Recipe may be prepared up to this point 3 days ahead.

Serve hummus garnished with parsley sprigs and pita toasts.

Makes about 4 cups.


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