|
Thursday, 29 January 2009 |
Toasted sesame oil affords this version of the quintessential Middle Eastern spread extra depth of flavor. Served with pita chips, the spread makes an excellent appetizer for casual gatherings. Piled into half-moons of fresh pita bread, it also makes an excellent sandwich filling.
(Makes about 2 1/2 cups)
2 1/2 cups cooked garbanzo beans with their cooking liquid,
or 2 (14.5 ounce) cans garbanzo beans
1/2 cup tahini
1/2 cup lemon juice
1 teaspoon chopped garlic
1/4 cup olive oil, divided
1 tablespoon toasted sesame oil
1 teaspoon kosher salt, or to taste
1/8 teaspoon cayenne pepper, optional
1/8 teaspoon ground cumin, optional
Chopped parsley or paprika, for garnish, optional
1.) Drain the beans and save the liquid.
2.) Put the beans in a food processor with the tahini, lemon juice and garlic. Pulse the motor on and off until the mixture is roughly puréed. Add 3 tablespoons of the olive oil and the sesame oil and run the motor until the oils are incorporated into the puree. If the paste seems to thick, add some of the reserved cooking liquid from the beans. Motor in the salt, cayenne pepper, and cumin.
3.) Transfer the hummus to a serving bowl, drizzle the remaining olive oil over the top and top with chopped parsley or paprika.
|
