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Ingredients
- 1/4 c. Packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
- 3/4 c. Extra-virgin extra virgin olive oil
- 3 Tbsp. Pine nuts
- 1 tsp Cumin seeds
- 2 can Chickpeas, (19-oz)
- 4 x Garlic cloves
- 2/3 c. Well-stirred tahini*, (Middle Eastern sesame paste)
- 2/3 c. Water
- 5 Tbsp. Fresh lemon juice
- 1 tsp Salt Toasted pita chips
Directions
- *Available at natural foods stores and some supermarkets
- Preheat oven to 350 degrees.
- In a blender or possibly small food processor puree 1/4 c. parsley with 1/4 c. oil. Pour mix through a fine sieve set over a bowl, pressing hard on solids, and throw away solids.
- In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, till nuts are golden brown, about 10 min.
- In a colander rinse and drain chickpeas and in a food processor puree 1/2 c. with garlic till garlic is finely chopped. Add in tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 c. extra virgin olive oil and puree till smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.
- 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.
- Yield: about 4 c.
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