- 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
Adapted from curtisstone.com
1. 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.
2. Transfer the hummus to a serving bowl and drizzle with the remaining 2 teaspoons oil. Serve with the vegetables or pita chips.