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Hummus with Toasted Pine Nuts, Cumin Seeds and Parsley Oil (Vegan)
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Ingrédients
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1/4 cup packed fresh flat-leaf parsley, plus 2-3 sprigs for garnish |
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3/4 cup extra virgin olive oil |
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3 tablespoons pine nuts |
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1 teaspoon cumin seed |
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2 (19 ounce) cans chickpeas, drained and rinsed |
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¼ tsp Turmeric Powder |
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4 garlic cloves |
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2/3 cup well-stirred tahini |
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2/3 cup water |
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5 tablespoons fresh lemon juice (to taste) |
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1 teaspoon salt |
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Instructions
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1 |
Preheat oven to 350º F; position rack in the middle of the oven. |
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2 |
In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil. |
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3 |
Strain oil through a fine-mesh sieve, pressing hard on the solids; discard solids. Set aside. |
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4 |
Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally. |
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5 |
Let cool. |
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Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth. |
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7 |
Strip leaves from remaining parsley sprigs. |
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8 |
Divide hummus between two shallow dishes and smooth tops. |
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Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops. |
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Salt to taste and serve with pita toast. |
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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. |
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Credit: Recipezaar
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