INGREDIENTS

INSTRUCTIONS

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.  Yield: about 4 cups  Converted
by MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9185  Converted by
MM_Buster v2.0l.

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