Preparation:
In a food processor or blender, place garbanzo beans, tahini, lemon juice, garlic, cumin, and salt; blend until pureed. If the consistency is too thick, add some water. Remove to bowl; mix in parsley and sesame seed oil. Refrigerate for several hours.
Before serving, remove from refrigerator 1/2 hour before serving. Spread onto a shallow plate, swirling top with the back of a spoon (gently shake the plate to level the hummus). Drizzle with olive oil and sprinkle sumac or paprika over the top. Serve with Pita Toasts (below), toasted pita bread triangles, bread triangles, and/or raw vegetable for dipping.
VARIATION: For an interesting variation, substitute black bean or cannellini beans (Northern beans). Also substitute minced basil leaves for the parsley. Four ounces of minced roasted peppers may also be added.
Makes about 3 cups.
PITA TOASTS:
3/4 cup butter, room temperature
2 tablespoon minced parsley
1 tablespoon fresh chives, minced
1 tablespoon fresh-squeezed
lemon juice
1 clove
garlic, minced
1/8 teaspoon salt
1/8 teaspoon white pepper
6 rounds pita bread
Preheat oven to 450 degrees F.
In a medium bowl, cream together butter, parsley, chives, lemon juice, garlic, salt and pepper; let mixture stand, covered, for at least 1 hour.
Halve each pita bread horizontally; separate each half into 4 pieces. Spread the inside of each piece with butter mixture. Arrange pita on greased baking sheet in one layer. Bake in oven for approximately 5 minutes or until lightly browned and crisp. Remove from oven and transfer pita toasts to bread dish.
