Traditionally, hummus gets its sesame hit from tahini. Here the tahini gets a boost from sesame oil. Hummus also makes a great sandwich on pumpernickel bread with sliced cucumber, tomato and sprouts. Serve the hummus with Jigsaw Pita Chips.
Makes 1 1/2 cups
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1 tablespoon toasted sesame oil
2 tablespoons tahini paste
1 clove garlic, minced
3 tablespoons olive oil
3 scallion, trimmed and sliced thin
Kosher salt
Freshly ground black pepper
Combine the chick peas, lemon juice, sesame oil and garlic in the workbowl of a food processor fitted with the metal blade. Process until the chick peas are finely chopped. Add the oil slowly with the motor running and continue processing until the hummus is almost but not quite.
Transfer the hummus to a mixing bowl and stir in the scallions and salt and pepper to taste. You can keep the hummus in the refrigerator for up to 4 days, but please bring it to room temperature before serving it.