Hummus with Spicy Chickpeas


¼ cup dried parsley

4 cloves garlic

2 , 19 oz cans chick peas, ( one drained, save liquid of the other)

2/3 cup olive oil

3/4 cup Tahini (sesame seed paste)

3/4  cup fresh lemon juice

2 teaspoon salt

Fresh ground pepper

1 teaspoon cumin.

In your food processor.

Drop garlic and process until minced, add the rest of the spices and parsley, process until all is blended, add chick peas and liquid from one can, 2/3 cup of olive oil, tahini, and lemon juice. Process until smooth.

Spread mixture on a large flat serving plate. Drizzle with 3 tablespoons of additional olive oil and sprinkle with parsley. May be garnished with paprika and olives or toasted pine nuts. Serve chilled or at room temperature with Pita bread. (If desired, split and cut triangles, toast lightly.)

Also great with assorted vegetables or crackers.

In a medium skillet, heat the olive oil until shimmering. Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes. Add the chickpeas, chili pepper, cumin,  and cook, stirring occasionally, until the spices are fragrant and the chickpeas are golden , about 10 minutes. Season with salt and fresh parsley.