Tuna Salad With Hummus

Heat the oil in a saute pan over moderately high heat until it ripples. Add the onions and cook, stirring and scraping occasionally, for 20 to 25 minutes or until they are well browned. Season with salt and pepper, transfer to a plate, and set aside.

Meanwhile, in a bowl, toss the tuna with 1/2 cup of hummus until combined well. Mound the tuna mixture on a serving platter.

In the same saute pan over moderately low heat, toast the pine nuts, stirring until they are golden, about 3 minutes.

Sprinkle the onions and pine nuts over the tuna and drizzle the salad with the remaining hummus, thinned with a little water if it's too thick.

Garnish with chopped parsley and serve with roasted pita triangle, cocktail pumpernickel slices or crackers.