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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seeds, and Parsley Oil Recipe

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This recipe for Seeds, and Parsley Oil is from Jennifer's Christmas Cookbook (Casey), 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 fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
3/4 c extra-virgin olive oil
3 T pine nuts
1 tsp cumin seeds
2 (19-oz) cans chickpeas
4 garlic cloves
2/3 c well-stirred tahini* (Middle Eastern sesame paste)
2/3 c water
5 T fresh lemon juice
1 tsp salt
*available at natural foods stores and some supermarkets
Directions:
Directions:
Preheat oven to 350 degrees. 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, 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 c with garlic until garlic is finely minced.

Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 c 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.
Number Of Servings:
Number Of Servings:
makes about 4 cups
Preparation Time:
Preparation Time:
Prep time 30 minutes, cook time 10 minutes
Personal Notes:
Personal Notes:
From Casey's cookbook to her mother.

 

 

 

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