Receta Hummus With Toasted Pine Nuts, Cumin Seeds, And Parsley Oil
Ingredientes
|
|
Direcciones
- Available at natural foods stores and some supermarkets
- Preheat oven to 350 degrees.
- In a blender or possibly small food processor puree 1/4 c. parsley with 1/4 c. oil. Pour mix through a fine sieve set over a bowl, pressing hard on solids, and throw away solids.
- In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, till nuts are golden brown, about 10 min.
- In a colander rinse and drain chickpeas and in a food processor puree 1/2 c. with garlic till garlic is finely chopped. Add in tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 c. extra virgin olive oil and puree till 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.
- Yield: about 4 c.