Saturday, July 14, 2012

Parsely oil, hummus, and veg

I made hummus for dinner the other night.  I used my basic hummus recipe, added pine nuts and tahini.  I served it with cauliflower florets, wedges of pita, carrot sticks, and cucumber slices, and drizzled it with parsley oil.  The picture looks dramatic, but the parsley oil really was that green.
To make the oil, I simply blended a handful of parsley with about 2/3 cup of nice olive oil.  I then strained it through a cotton towel and drizzled it on the hummus.

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