The last time we made chimichurri, we stirred a bit into some hummus to confirm our hunch that this combo would be delicious. If you don’t have any chimichurri on hand, here’s a hummus recipe that goes from the top down. This bean dip is full of fresh flavors and tastes terrific. It was especially good with Terra Blue Potato Chips.
The photo above doesn’t have the sauce on top, and it really needed some. My friend Marissa kindly took an iPhone picture of the improved version at a 4th of July party. We both agreed that it’s not quite the same, but the spread was too pretty to eat before we snapped a picture. The red, white, and blue chips are all Terra chips.
- 1 bunch of flat-leaf parsley, stems removed and roughly chopped, divided.
- 4 cloves chopped garlic, divided
- 1/3 cup olive oil for sauce + 1/4 cup olive oil for the hummus
- 2 Tablespoons red wine vinegar
- Juice from 2 lemon wedges, divided.
- 1/4 teaspoon oregano for the sauce + 1.5 teaspoons oregano for the hummus
- 2 cups cooked chickpeas (drain and reserve the liquid)
- 1/2 cup tahini
- Sea salt
- Freshly ground pepper.
- Make the sauce first. Toss half of the parsley, all of the vinegar, 1/3 cup of the olive oil, half of the garlic cloves, 1 of the wedges of lemon juice, 1/4 tsp. oregano, 1/2 tsp. salt, and a couple grinds of black pepper into the food processor.
- Run it until the sauce is smooth. Taste and add more salt, if needed. Set aside about 2 Tablespoons of the sauce.
- Add the remaining parsley, olive oil, lemon juice, and tahini. Pulse a few times to cut up the parsley a bit more.
- Add chickpeas, another 1/2 tsp. salt, a couple more grinds of pepper, and 1.5 teaspoons oregano. Process on low until you reach the desired consistency, adding the reserved chickpea liquid if necessary. Taste and adjust seasoning.
- When it’s time to plate, spoon the hummus into a serving bowl and top with sauce.