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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This recipe harnesses the nutty power of sesame (which normally appears in hummus anyway, in the form of tahini paste) to really amp up the flavor. Adapted from a recipe by Kerry Saretsky at Serious Eats. Ingredients:
1/4 cup raw sesame seeds (white or black) |
1 (29 ounce) can chickpeas, drained and rinsed |
1/4 cup sesame tahini |
3 tablespoons toasted sesame oil |
2 tablespoons olive oil |
1 garlic clove, roughly chopped |
1 lemon, juice and zest of |
salt |
2 tablespoons water |
4 whole wheat pita bread, cut into eighths |
olive oil, for drizzling |
Directions:
1. In a small sauté pan, toast the sesame seeds over medium heat, shaking constantly, for 30 seconds. Remove to a bowl to cool. Reserve 1/2 teaspoons.
2. Add the rest of the sesame seeds, the chickpeas, the tahini, the sesame oil, the olive oil, the garlic, the lemon zest and juice and salt to taste to the food processor. Puree until very smooth. Add the water as needed to obtain the smooth, thick, desired texture.
3. Top with a drizzle of toasted sesame oil, a drizzle of extra virgin olive oil, and any remaining toasted sesame seeds.
4. Meanwhile, spread pita pieces in one layer on a baking sheet. Drizzle lightly with olive oul and sprinkle lightly with salt. Bake in preheated 350°F oven 10 minutes until lightly golden and crispy. Serve with hummus.
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