Try this Hummus with Toasted Pine Nuts, Cumin Seeds, And Parsley Oil recipe, or contribute your own.
Suggest a better description*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 Recipe by: COOKING LIVE SHOW #CL9185
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Serving Size: 1 Serving (877g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5901 | ||
Calories from Fat: 5901 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 659.2g | 879 % | |
Saturated Fat 93.9g | 470 % | |
Monounsaturated Fat 314.5g | ||
Polyunsanturated Fat 219.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 395.2mg | 10 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 17.6g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5901
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