|La Tourangelle Roasted Almond Oil
|19-ounce cans chickpeas
|Tahini, well stirred
|Fresh lemon juice
|Parsley sprigs for garnish
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.