Ingredients
¼cuptahini
¼cuplemon juicefrom 1½ to 2 lemons
2tbspolive oilextra-virgin
1mediumgarlic
½tspfine sea salt
1½tspsesame oiltoasted, divided, more to taste
15ozchickpeasrinsed and drained, or 1½ cups cooked chickpeas
4tbspwateras needed
1tspraw sesame seeds
Flaky sea saltfor garnish (optional)
Toasted pita bread, carrot or bell pepper or celery sticks, crackers, etc.Suggested accompaniments
Preparation
In a food processor or high-powered blender, combine the tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon of the sesame oil. Process for about 1½ minutes, pausing to scrape down the sides and bottom as necessary, until the mixture is smooth and creamy.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and smooth, 1 to 2 more minutes.
While running the food processor, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt and toasted sesame oil, if you want more pronounced sesame flavor. Set aside.
Toast the sesame seeds in a small skillet over medium heat, shimmying the skillet frequently, until they’re starting to turn golden, about 2 to 4 minutes. Pour them into a bowl to prevent them from burning.
Scrape the hummus into a small serving bowl. Lightly drizzle 1 teaspoon sesame oil over the top. Sprinkle generously with sesame seeds and a light sprinkle of flaky sea salt (if using). Serve with accompaniments of your choice. Leftover hummus keeps well, chilled, for 4 to 5 days.
