Marcus Samuelsson's Hummus with Parsley-Cumin Oil
Great Dip for Pita Chips
Feel free to mix and match these toppings, meats, and spreads for an easy holiday cocktail party.
For the parsley-cumin oil:
In a blender, add parsley and cumin.
Stream in olive oil while blending until the correct consistency is reached.
Cool immediately and season.
For the hummus:
Puree all ingredients in a food processor, add water to adjust consistency. Drizzle with Parlsey-Cumin Oil.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Marcus Samuelsson.
More Info: Kids Friendly