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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hummus with Toasted Pine Nuts Recipe

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This recipe for Hummus with Toasted Pine Nuts is from From one generation to the next ..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. packed flat-leafed parsley
3/4 c. olive oil
3 Tbsp. pine nuts
1 tsp. cumin seeds
2 19-oz. cans of chickpeas
4 garlic cloves
2/3 c. well-stirred tahini (Middle Eastern Sesame Paste)
2/3 c. water
5 Tbsp. lemon juice
1 tsp. salt

Accompaniment: toasted pita chips
Directions:
Directions:
Preheat oven to 350º
In a blender or small food processor puree 1/4 c. parsley with 1/4 c. oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids; 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 c. with garlic until garlic is finely minced. Add tahine, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 c. olive oil. Puree until smooth. Recipe up till this point can be prepared 3 days ahead. Keep Hummus and parsley oil chilled and covered; keep pine nuts and cumin seeds in airtight container at room temperature. Bring parsley oil to room temperature before using.
Divide hummus into two shallow dishes. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.
Serve with pita toasts.
Number Of Servings:
Number Of Servings:
4 cups

 

 

 

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