Marcus Samuelsson's Hummus with Parsley-Cumin Oil

Great Dip for Pita Chips

Chef prepares dish from his book, "Sizzling Skillets and Other One-Pot Wonders."
Servings:Over 8
Difficulty: Easy
Cook Time: min

Feel free to mix and match these toppings, meats, and spreads for an easy holiday cocktail party.


  • For the hummus:
  • 10 garlic cloves, roasted
  • 2 lbs chickpeas, cooked
  • 3/4 cup tahini
  • 1/4 cup fresh lemon juice, or to taste
  • 1/2 cup olive oil, or to taste
  • Salt, to taste
  • Pepper, to taste
  • For the parsley-cumin oil:
  • 4 bunches Parsley, picked
  • 1 tsp cumin, toasted
  • Olive Oil, as needed
  • Salt, to taste
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: garlic cloves, chickpeas, pepper, parsley, olive oil

    Course: Appetizer/Starter

    More Info: Kid Friendly

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