• Hummus With Toasted Pine Nuts, Cumin Seeds, And Parsley Oil

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    • 1/4 c. Packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
    • 3/4 c. Extra-virgin extra virgin olive oil
    • 3 Tbsp. Pine nuts
    • 1 tsp Cumin seeds
    • 2 can Chickpeas, (19-oz)
    • 4 x Garlic cloves
    • 2/3 c. Well-stirred tahini*, (Middle Eastern sesame paste)
    • 2/3 c. Water
    • 5 Tbsp. Fresh lemon juice
    • 1 tsp Salt Toasted pita chips


    1. *Available at natural foods stores and some supermarkets
    2. Preheat oven to 350 degrees.
    3. In a blender or possibly small food processor puree 1/4 c. parsley with 1/4 c. oil. Pour mix through a fine sieve set over a bowl, pressing hard on solids, and throw away solids.
    4. In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, till nuts are golden brown, about 10 min.
    5. In a colander rinse and drain chickpeas and in a food processor puree 1/2 c. with garlic till garlic is finely chopped. Add in tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 c. extra virgin olive oil and puree till 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.
    6. 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.
    7. Serve hummus with pita toasts.
    8. Yield: about 4 c.

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