Hummus With Toasted Pine Nuts, Cumin Seeds, And Parsley Oil
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Extra-Virgin Olive Oil3 tbsps
Pine Nut1 tsp
Cumin Seed2 cup
Water5 tbsps
Lemon Juice (fresh)1 tsp
SaltDirections:
1
Preheat oven to 350 degrees
2
In a blender or small food processor puree 1/4 cup parsley with 1/4 cup oil
3
Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids
4
In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes
5
In a colander rinse and drain chickpeas and in a food processor puree 1/2 cup with garlic until garlic is finely minced
6
Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 cup olive oil and puree until smooth
7
Recipe may be prepared up to this point 3 days ahead
8
Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature
9
Bring parsley oil to room temperature before using
10
Strip leaves from additional parsley sprigs
11
Divide hummus between 2 shallow dishes and smooth tops
12
Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds
13
Serve hummus with toasted pita chips