Can't Go Wrong with Homemade Hummus

Adapted from Epicurious [1]

For Parsley and Garlic Hummus
1/4 cup oil
1/4 cup parsley
1-2 garlic cloves, depending on taste

For Roasted Red Pepper
2-3 peppers from a can of roasted red pepper
1/4 cup of olive

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/2 cup olive oil, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.
The hummus should be a little thick in consistency, place half in a bowl and save for later for the roasted red pepper.
In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley and garlic until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. I mixed half of my hummus and parsley garlic oil together as I was eating it that day. If the consistency still seems too thick, add more warm water if needed.
Add the other half of the hummus in the food processor. Add two to three roasted red peppers and olive oil. If needed added more water.
Serve with crackers, veggies, on sandwiches as a spread and a million other ways.