Ingredients

  • 10 grams fresh parsley, blanched
  • 40 milliliters olive oil
  • 20 grams pine nuts toasted
  • ⅔ teaspoon cumin seed toasted
  • 200 grams garbanzo beans, 1 cup, soak, cook
  • 3 cloves garlic, small, 2 large
  • 70 grams tahini
  • 50 milliliters water
  • 50 milliliters lemon juice
  • ⅔ teaspoon salt
  • 50 milliliters olive oil
  • 2 sprigs fresh parsley, minced

Directions

1. Soak beans overnight with 1 tablespoon of baking soda.
2. Rinse beans then cover with water and simmer until cooked, about 45 minutes.
3. Blanch parsley. Pat dry. Purée parsley and 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:Original makes 8 servings. Makes 20 for a buffet. REscale from 120 back to 20, then change info and ingr to 8.


Categories
Side DishesVegetarian Main courseAppetizer, cold
Keywords
Side DishesVegetarian Main courseAppetizer, cold
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