Hummus With Toasted Pine Nuts Cumin Seeds And Parsley Oil Recipes

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, 5 to 7 minutes. Add the beef and sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1/2 teaspoon salt and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is heated through and no longer pink, 7 to 10 minutes. Taste and adjust the seasonings as desired.
• To serve, spread the hummus in a serving bowl and top it with the beef. Sprinkle with the pine nuts, pomegranate seeds and parsley.

Steps:

• Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
• Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

Steps:

• Preheat oven to 350º F; position rack in the middle of the oven.
• In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.
• Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.
• Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally.
• Let cool.
• Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.
• Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.
• Strip leaves from remaining parsley sprigs.
• Divide hummus between two shallow dishes and smooth tops.
• Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.
• Salt to taste and serve with pita toast.
• NOTE:.
• Hummus and parsley oil can be made up to 3 days in advance and refrigerated. Be sure to bring the oil to room temperature before using.

Steps:

• Preheat oven to 350°F.
• In a blender or small food processor purée 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 chick-peas and in a food processor purée 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and purée 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.

Steps:

• Process chickpeas, pine nuts, garlic and spices until well combined.
• With the motor running, gradually add the olive oil & lemon juice until smooth.
• Season well with salt & pepper.
• Drizzle with extra olive oil to serve.