| ¾ cup | La Tourangelle Roasted Almond Oil |
| 3 Tablespoons | Almonds |
| 2 | 19-ounce cans chickpeas |
| 4 cloves | Garlic, chopped |
| ⅔ cup | Tahini, well stirred |
| ⅔ cup | Water |
| 5 Tablespoons | Fresh lemon juice |
| 1 teaspoon | Salt |
| 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. |
