Sesame Oil HummusPrint
I ran out of tahini recently. How I’m not sure, but it happened. At the moment I realized I was out of tahini, I was making hummus, and everything else was in the food processor all ready to blend. My friend Chris, a seriously skilled cook, was over and said, “Don’t you have sesame oil? I use that all the time.”
Really? REALLY? There were, and almost always are, 4 little open bottles of sesame oil in the fridge (it’s a total staple ingredient in our house, for all kinds of Asian dishes), so that was easy. And now, while I’ve always thought Chris was smart, I think he’s a genius. Sesame Oil Hummus was fantastic, different and similar at the same time.
Next time I’m going to try a combo of tahini and sesame oil, as he also suggests, and I think there is going to be a lot more hummus going down in our house.
- 3 cloves garlic, minced
- 2 cans (19-ounce) chick peas, drained and rinsed
- 2 to 3 teaspoons toasted sesame oil
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil, plus extra for drizzling if desired
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper to taste
- ½ cup water, approximately
1. Place the garlic and chickpeas in the food processor and pulse a few times. Add 2 teaspoons of the sesame oil, lemon juice, olive oil, cumin, and salt and pepper. Puree and with the motor running add about 1/3 cup of the water. Allow the mixture to process for about two minutes (see Cooking Tip), adding more water if you’d like a thinner consistency. Taste and add additional sesame oil if desired.
2. Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne.