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

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

Categories     Appetizer     Quick & Easy     Pine Nut     Chickpea     Sesame     Parsley     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

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

Steps:

  • 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 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.

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