Back to Recipe

Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil

Here's how you make Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil
Pause Continue Reading
  • Servings: 4
  • Prep: 30m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 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 (15 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally. Let cool.

  • Step 3: 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.

  • Step 4: Strip leaves from remaining parsley sprigs for garnish

  • Step 5: Divide hummus between two shallow dishes and smooth tops. Drizzle with parsley oil and scatter parsley leaves, pine nuts and cumins seeds over tops.

  • Step 6: Salt to taste and serve with pita toast.

  • Step 7: 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.