Sunday, March 21, 2010


Goodness Gracious! How have I not posted this recipe yet? We make this at least once a month. When Asher was on his very limited allergen-free diet, we made it once or twice a week.

This hummus looks lovely if you take the time to toast the pine nuts and cumin seeds and make the parsley oil, but I never do. This hummus is delightful on its own with pita bread or tortilla chips.

Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil
Gourmet Cookbook

1/4 c packed fresh flat-leaf parsley sprigs
3/4 C extra virgin olive oil
3 T pine nuts
1 t cumin seeds
2 (19 oz) cans chickpeas, drained and rinsed
4 garlic cloves
2/3 C well-stirred tahini
2/3 C water
5 T fresh lemon juice or to taste
1 t salt

Put rack in middle of oven and preheat to 350 degrees.

Puree 1/4 C parsley with 1/4 C oil in a blender or small food processor. Pour through a fine-mesh sieve into a bowl, pressing hard on solids; discard solids.

Toast pine nuts and cumin seeds in small baking pan in oven, stirring occasionally, until golden, about 10 min. Let cool.

Combine 1/2 c chickpeas with garlic in a food processor and process until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 c olive oil and puree until smooth.

Strip leaves from remaining parsley sprigs. Divide hummus between two shallow dishes and smooth opts. Drizzle with parsley oil and scatter parsley, pine nuts, and cumin seeds. Sprinkle with salt to taste.

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