Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil

Recipe by Galley Wench
READY IN: 30mins
YIELD: 4 cups




  • 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.
  • NOTE:
  • 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.