Recipe - Hummus With Roasted Red Pepper

One fourth cup Packed fresh flatleafed
parsley sprigs
; plus 2 to 3 additional
sprigs
Three fourths cup Extravirgin olive oil
3 tablespoon Pine nuts
1 teaspoon Cumin seeds
2 cn Chickpeas; (19ounce)
4 Garlic cloves
2/3 cup Wellstirred tahini*;
(Middle Eastern
; sesame paste)
2/3 cup Water
5 tablespoon Fresh lemon juice
1 teaspoon Salt

ACCOMPANIMENT
Toasted pita chips

*available at natural foods stores and some supermarkets

Preheat oven to 350 degrees.

In a blender or small food processor puree One fourth cup parsley with One fourth 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 One half 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.