Hummus With Toasted Pine Nuts, Cumin Seeds And Parsley Oil - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0 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.