Parsley Hummus

In our house, we're pretty much obsessed with hummus and we put it on everything.  With this "wonder food", we make cucumber and hummus sandwiches, use it as dip for pretzels, blue corn chips or vegetables, spread it on the traditional pita pocket and much more.  With a simple base of chickpeas and tahini, it can be made with an almost endless variety of flavors.

I love this Parsley Hummus recipe that my sister- in-law, Jessica shared.  Made with sour cream,  fresh parsley, and cayenne pepper, it's creamy and fresh with a kick of heat.  It's delicious, nutritious and, as long as there is a food processor around, quick and easy to make.

1 can chickpeas
1/2 cup chopped parsley, packed
1 tsp. (2-3 cloves) minced garlic
1/4 cup sour cream
3 tbsp. tahini
1 1/2 tbsp. lemon juice
2 tbsp. sesame oil
2 tbsp. olive oil
1 1/2 tap. cumin
1 1/2 tsp. salt
1/4 tsp. cayenne pepper or hot sauce
1 tbsp. water (more or less depending on preferred thickness)

Drain chickpeas into a colander and rinse until no more foam appears.  Let water drain off.  Process parsley and garlic in food processor for about 1 minute or until parsley is well chopped.  Add chickpeas and process 1-2 minutes until mostly smooth.  Add sour cream, tahini, lemon juice, sesame oil, olive oil, salt, cumin and cayenne pepper.  Process until smooth.

Cooks note: You can mix the last 8 ingredients in a separate bowl before adding to the food processor.

Makes 1 1/2 cups