Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil

Total Time:
40 min
30 min
10 min

about 4 cups

  • 1/4 cup packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons pine nuts
  • 1 teaspoon cumin seeds
  • 2 (19-ounce) cans chickpeas
  • 4 garlic cloves
  • 2/3 cup well-stirred tahini* (Middle Eastern sesame paste)
  • 2/3 cup water
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • Accompaniment:
  • Toasted pita chips
  • *available at natural foods stores and some supermarkets
  • Preheat oven to 350 degrees.

  • In a blender or small food processor puree 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.

  • In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.

  • In a colander rinse and drain chickpeas and in a food processor puree 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 cup olive oil and puree until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.

  • Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.

  • Serve hummus with pita toasts.

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