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Toasted Sesame Hummus
Toasted Sesame Hummus
KEEP SCREEN ON
Yield: Makes about 4 cups
Ingredients
Ingredients
2/3 cup sesame seeds6 tablespoons extra-virgin olive oil
2 teaspoons toasted sesame oil
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, rinsed
4 garlic cloves, peeled
1/2 cup fresh lemon juice (from 3 or 4 lemons)
2 teaspoons ground cumin
1 teaspoon kosher salt
1 cup water or 1 cup reserved chickpea cooking liquid
Sweet paprika, for serving
Pita breads, sesame crackers, or raw vegetables, for serving
Preparation Method
- Heat a small skillet over medium heat, add the sesame seeds, and toast them, shaking the pan often, until they are brown and fragrant, 3 to 5 minutes.
- Transfer the sesame seeds to a plate to cool.
- Place the sesame seeds in the blender, followed by the olive oil, sesame oil, chickpeas, garlic, lemon juice, cumin, salt, and ½ cup water (or chickpea cooking liquid).
- Select MANUAL/SPEED 3 and pulse to roughly combine.
- Select the PUREE setting, using the tamper as needed to stir the mixture.
- Once the cycle finishes, adjust the consistency of the hummus, if you like, by adding up to ½ cup more water to thin it.
- Taste and adjust the seasoning with salt and lemon juice as needed.
- Transfer to a serving bowl, sprinkle paprika on top, and serve with pita, crackers, or vegetables.
Variations:
Black Bean Hummus
Reduce the sesame seeds to ⅓ cup and reduce the toasted sesame oil to 1 teaspoon. Substitute 2 cups cooked or 1 (15-ounce) can black beans (with their liquid) for 2 cups or 1 (15-ounce) can chickpeas. Substitute lime juice for the lemon juice, decrease the cumin to 1½ teaspoons, and add 1½ teaspoons chili powder. Sprinkle with chopped fresh cilantro and serve.
Tomato-Basil Hummus
Add ½ cup chopped sun-dried tomatoes, 2 tablespoons chopped fresh basil, and ¼ cup grated Parmigiano-Reggiano cheese to the blender with the other ingredients.