1 tbsp extra virgin olive oil, plus additional for drizzling
1.5 tbsp tahini, stirred well if the oil has separated
1 tsp cumin seeds
Instructions
In a blender, throw in everything and make a smooth paste. Taste and adjust salt, lemon, garlic or tahini paste if desired. Sprinkle with black pepper and red chilli flakes. (optional)
Serve with pita chips, pita wedges or wheat thins.
Notes
Recipe adapted from an article in nytimes.com by Martha Rose Schulman.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/parsley-hummus-2/