Chickpea Hummus

Ingredients

2 cups cooked chickpeas

1/2 clove garlic, coarsely chopped

1 small shallot, coarsely chopped

4 drops toasted sesame oil

Juice of 1 lemon or lime

1/2 teaspoon ground cumin

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

Assorted fresh vegetables, such as cucumber, celery, and carrots, cut into sticks for dipping

Baked whole wheat pita chips

2 cups cooked chickpeas

1/2 clove garlic, coarsely chopped

1 small eschalot, coarsely chopped

4 drops toasted sesame oil

Juice of 1 lemon or lime

1/2 teaspoon ground cumin

1 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

1 1/2 tablespoons chopped fresh coriander

1 1/2 tablespoons chopped fresh basil

Assorted fresh vegetables, such as cucumber, celery, and carrots, cut into sticks for dipping

Baked wholemeal pita chips

Directions

PREP TIME
20
MINS
COOKING TIME
0
MINS
Serves
8
Make-Ahead:

The hummus and vegetables can be made up to 1 day ahead, covered separately and refrigerated.

Make-Ahead:
The hummus and vegetables can be made up to 1 day ahead, covered separately and refrigerated.

In the bowl of a food processor, blend the chickpeas with the garlic and shallot until they form a coarse paste. Add the sesame oil, lemon juice, cumin, and 2 tablespoons of the oil and continue blending, scraping the sides down as needed. Slowly drizzle in a little bit of water until a smooth texture is achieved, you will need about 2 to 4 tablespoons, depending on the chickpeas. Season to taste with salt and pepper and fold in the herbs.

Transfer the hummus to a serving bowl and drizzle with the remaining 2 teaspoons oil. Serve with the vegetables or pita chips.

In the bowl of a food processor, blend the chickpeas with the garlic and eschalot until they form a coarse paste. Add the sesame oil, lemon juice, cumin, and 1 1/2 tablespoons of the oil and continue blending, scraping the sides down as needed. Slowly drizzle in a little bit of water until a smooth texture is achieved, you will need about 1 1/2 to 3 tablespoons, depending on the chickpeas. Season to taste with salt and pepper and fold in the herbs.

Transfer the hummus to a serving bowl and drizzle with the remaining 2 teaspoons oil. Serve with the vegetables or pita chips.