Created by Galley_Wench on October 25, 2011
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.