Hummus

Directions

1. 1
   On a cutting board mince and mash the garlic to a paste with the salt.
2. 2
   In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste.
3. 3
   Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.
4. 4
   In the food processor, cleaned, puree the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar.
5. 5
   The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled.
6. 6
   Divide the hummus between shallow serving dishes and smooth the tops.
7. 7
   Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts.
8. 8
   Serve the hummus with the pita.