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