- 1/4 cup raw sesame seeds
- 1 pound, 13 ounce can chickpeas, drained and rinsed
- 1/4 cup sesame tahini
- 3 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 1 clove garlic, roughly chopped
- zest and juice of 1 lemon
- 2 tablespoons water
In a small sauté pan, toast the sesame seeds, over medium heat, turning very often for 30 seconds. Remove to a bowl to cool.
Add all the ingredients, including the sesame seeds (reserving a few for garnish), to the food processor except the water. Puree until very smooth. Add the water as needed to obtain the smooth, thick, desired texture.
Top with a drizzle of toasted sesame oil, a drizzle of extra virgin olive oil, and any remaining toasted sesame seeds.
Whole Wheat Pita Chip Ingredients
- 4 whole wheat pitas, cut into eighths
- olive oil for drizzling
WHOLE WHEAT PITA CHIP Procedure
Preheat the oven to 350 degrees.
Lay the pita wedges out on a baking sheet in a single layer. Drizzle lightly with olive oil and sprinkle lightly with salt. Toss to coat.
Bake for 10 minutes, or until just golden and crisp. Serve with Super Sesame Hummus.
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