Hummus With Toasted Pine Nuts, Cumin Seeds And Parsley Oil

1. 1

   Preheat oven to 350u00b0 F; position rack in the middle of the oven.

2. 2

   In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.

3. 3

   Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.

4. 4

   Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally.

5. 5

   Let cool.

6. 6

   Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.

7. 7

   Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.

8. 8

   Strip leaves from remaining parsley sprigs.

9. 9

   Divide hummus between two shallow dishes and smooth tops.

10. 10

    Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.

11. 11

    Salt to taste and serve with pita toast.

12. 12

    NOTE:

13. 13

    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.

* Per serving · 4 servings · Values may vary.