I know that is a weird name. But let me tell you where this recipe came from. One night, long ago, Danny and I snuck out for a quick dinner for two. We lived in Berkeley at the time and decided to stroll down College Avenue. We ran into this quaint little Italian place and let ourselves in. We were whisked to a small table and treated to a lovely appetizer. The dip was so good I had to find out how they made it. When I asked the waiter, he scratched the ingredients on the back of our receipt and handed it to me. I hold it in my precious hand and now turn those ingredients to you.
Parsley Italian Hummus/Dip
1 can garbanzo beans (drained)
1 clove garlic, minced
1/2 cup olive oil (preferably extra virgin)
salt to taste
Puree garbanzo beans in food processor or vita mix, along with parsley, garlic, and salt (to taste). While mixing, add olive oil in a drizzle. Puree until ingredients become consistency of a dip. Serve with warmed pita bread.