GUEST RECIPE: PARSLEY HUMMUS
2 cups chickpeas, cooked
2 large garlic cloves, peeled, cut in half, green shoots removed
1/2 cup parsley, flat-leaf leaves
salt
1/4 cup lemon juice, fresh
1/4 cup olive oil, extra-virgin (plus additional for drizzling if desired)
3 Tbs sesame tahini (stirred well if the oil has separated)
yogurt, plain, low-fat (as needed)
1 (Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.
2 Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.
3 Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.
Servings: 32
Yield: 2 cups
 To learn more about Martha Rose Shulman and her New York Times column, or to purchase a copy of her latest book, The Very Best of Recipes for Health, visit her website here.
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