Ingredients

  • 4 sprigs parsley
  • ¼ cup olive oil
  • ½ cup pine nuts toasted
  • 1 teaspoon cumin seed
  • 1 ½ cups garbanzo beans soaked overnight
  • 4 cloves garlic
  • ⅜ cup tahini Sesame seed paste
  • ⅓ cup water
  • ⅓ cup lemon juice about 2 lemons
  • 1 teaspoon salt
  • ⅓ cup olive oil
  • 3 sprigs parsley minced

Directions

1. Soak beans overnight with 1 tablesoop of baking soda.
2. Rinse beans then cover with water and simmer until tender, about 30-45 minutes. Do not over cook.
3. Blanch 4 sprigs of parsley. Pat dry. Purée with oil. Strain, pressing hard on solids. Discard solids.
4. Rinse and drain garbanzo beans. Purée beans with garlic. Add tahini, water, lemon juice and salt. Then add olive oil. Purée until smooth.
5. 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.
6. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.
7. Serve hummus with pita toasts. Makes about 4 cups.

Notes
Serving Ideas:8 servings serves 16 for a buffet.
Suggested Wine:Change servings from 25 back to 8.


Categories
Appetizer, cold
Keywords
Appetizer, cold
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