Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil

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HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL

This recipe can be prepared in 45 minutes or less.

 

1/4 cup packed fresh flat-leafed parsley sprigs plus 2 to 3 additional

sprigs

3/4 cup extra-virgin olive oil

3 tablespoons pine nuts

1 teaspoon cumin seeds

two 19-ounce cans chick-peas

4 garlic cloves

2/3 cup well-stirred tahini

2/3 cup water

5 tablespoons fresh lemon juice

1 teaspoon salt

Accompaniment: spiced pita toasts (or gf crackers if necessary)

 

Preheat oven to 350°F.

 

In a blender or small food processor purée 1/4 cup parsley with 1/4 cup oil.

Pour mixture through a fine sieve set over a bowl, pressing hard on solids,

and

discard solids.

 

In a small baking pan toast pine nuts and cumin seeds, stirring

occasionally,

until nuts are golden, about 10 minutes.

 

In a colander rinse and drain chick-peas and in a food processor purée 1/2

cup

with garlic until garlic is finely minced. Add tahini, water, lemon juice,

salt, remaining chick-peas, and remaining 1/2 cup olive oil and purée until

smooth. Recipe may be prepared up to this point 3 days ahead. Keep

 

Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow

dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with

parsley, pine nuts, and cumin seeds.

 

Serve hummus with pita toasts or gf crackers.

 

Makes about 4 cups