Rustic Hummus

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Rustic Hummus

 

1/2 cup sesame seeds (untasted, you will be toasting

them yourself for a richer flavor)

4 tablespoons extra-virgin olive oil, plus additional

for serving

1 15 ounce can chickpeas, drained

1 teaspoon salt

1 tablespoon lime juice

2 cloves garlic

1 1/2 tablespoons honey or maple syrup

Paprika for garnish

 

Heat a heavy dry skillet over a medium flame. Add the

sesame seeds and toast, stirring constantly, until

just lightly browned, about 4 minutes. Transfer the

seeds to the bowl of a food processor.

Add the olive oil and pulse until the sesame seeds are

coarsely chopped. Add all remaining ingredients except

the paprika and pulse until hummus is well combined

but still slightly chunky

Transfer hummus to a bowl. If serving immediately,

drizzle it with olive oil and sprinkle lightly with

paprika. Otherwise, tightly cover the hummus with

plastic wrap and refrigerate.

Before serving refrigerated hummus, allow it to come

to room temperature, then stir and garnish.

Makes about 2 cups. Sereve with raw vegetables, pita

chip or spread on crusty bread pieces.

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

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