Servings: 10Prep Time: 15
1/2 cup sesame seeds (untoasted, you will be toasting
them yourself for a richer flavor)
4 tablespoons extra-virgin olive oil, plus additional
1 15 ounce can chickpeas, drained and skins removed
1 teaspoon salt
1-3 tablespoon lime juice, as want for flavor
2 cloves garlic
Paprika for garnish
Heat a heavy dry skillet over a medium flame. Add the sesame seeds and toast, stirring constantly and watching carefully, 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 smoothly blended.
Add all remaining ingredients except the paprika and pulse until hummus is well combined and smooth.
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. Serve with raw vegetables or pita chips, or spread on crusty bread pieces.
Categories: Appetizers & Snacks, Beans, Grains & Rice, Budget, Condiments, Dips, Entertaining, Gift Basket Goodies, Gluten-Free, Gourmet, Holiday, Old-Fashioned, Other Side Dishes, Potluck, Side Dishes, Special Diets, Special Occasions, Vegetarian
Submitted by: moopseemort on May 4, 2010