Black Sesame Hummus

INGREDIENTS:

Chickpeas

Black Sesame Paste

Crushed Cumin Seeds

Chopped Fresh Garlic

Sesame Oil

Sea Salt

Freshly Squeezed Lemon Juice

Papa’s Grove Extra Virgin Olive Oil

Traditional Middle-Eastern hummus recipes use tahini which is a paste made from roasted sesame seeds. This plant-based recipe for hummus takes an Asian twist and uses roasted black sesame paste instead.

While it is convenient to use canned chickpeas, dried chickpeas have a more natural flavor without the canned preservatives. As with any dry bean, cover and soak dried chickpeas overnight in cold water.

After soaking, drain the chickpeas and transfer to cooking pot. Add twice amount of water to chickpeas and bring to boil. Cover the pot with low heat and simmer until chickpeas are soft. Drain and allow to cool.

To infuse flavors, sauté at medium heat some olive oil with chopped fresh garlic and crushed cumin seeds.

Place cooked chickpeas in a food processor. Pour in olive oil with garlic and cumin. Add black sesame paste, about 2 tablespoons for each cup of cooked chickpeas. Add more olive oil if required and blend until smooth. Add dash of sesame oil, freshly squeezed lemon juice and sea salt to taste by blending.

Remove hummus from processor into serving bowl. Garnish with sesame seeds and drizzle with olive oil before serving. Wonderfully vegan as a side, dip or spread with cucumber slices, pita bread, tortilla chips, sandwiches and salads.