Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil

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.

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 1⁄4 cup  packed fresh flat-leaf parsley, plus 2-3 sprigs for garnish
• 3⁄4 cup extra virgin olive oil
• 3  tablespoons pine nuts
• 1  teaspoon cumin seed
• 2 (19 ounce) cans chickpeas, drained and rinsed
• 4  garlic cloves
• 2⁄3 cup  well-stirred tahini
• 2⁄3 cup water
• 5  tablespoons fresh lemon juice (to taste)
• 1  teaspoon salt

Directions

1. Preheat oven to 350º F; position rack in the middle of the oven.
2. In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.
3. Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.
4. Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally.
5. Let cool.
6. Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.
7. Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.
8. Strip leaves from remaining parsley sprigs.
9. Divide hummus between two shallow dishes and smooth tops.
10. Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.
11. Salt to taste and serve with pita toast.
12. NOTE:
13. 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.