Hummus is so common today it's almost become a little boring. Not this version! The starchiness of the chickpeas is counteracted by the sharpness of the parsley oil. Plus the bright green oil makes for an great presentation. Found this recipe in The Gourmet Cookbook.
- 59.14 ml packed fresh flat-leaf parsley, plus 2-3 sprigs for garnish
- 177.44 ml extra virgin olive oil
- 44.37 ml pine nuts
- 4.92 ml cumin seed
- 2 (1077.28 g) can chickpeas, drained and rinsed
- 4 garlic cloves
- 158.51 ml well-stirred tahini
- 158.51 ml water
- 73.94 ml fresh lemon juice (to taste)
- 4.92 ml salt
- Preheat oven to 350º F; position rack in the middle of the oven.
- In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.
- Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.
- Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally.
- Let cool.
- Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.
- Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.
- Strip leaves from remaining parsley sprigs.
- Divide hummus between two shallow dishes and smooth tops.
- Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.
- Salt to taste and serve with pita toast.
- Hummus and parsley oil can be made up to 3 days in advance and refrigerated. Be sure to bring the oil to room temperature before using.