Hummus With Toasted Pine Nuts, Cumin Seeds, Parsley Oil

Recipe Ingredients

1/4 cup	4g / 0.1oz	Fresh flat-leafed parsley sprigs - (packed - plus
2		Or 3 additional sprigs
3/4 cup	177ml	Extra-virgin olive oil
3 tablespoons	45ml	Pine nuts
1 teaspoon	5ml	Cumin seeds
2		Chickpeas - (19 oz ea)
4		Garlic cloves
2/3 cup	157ml	Well-stirred tahini - see * Note
2/3 cup	157ml	Water
5 tablespoons	75ml	Fresh lemon juice
1 teaspoon	5ml	Salt
		Toasted pita chips - for accompaniment

Recipe Instructions

* Note: Middle Eastern sesame paste available at natural foods stores and some supermarkets

Preheat oven to 350 degrees.

In a blender or small food processor puree 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 chickpeas and in a food processor puree 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 cup olive oil and puree 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.

This recipe yields about 4 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9185) - from the TV FOOD - NETWORK

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