Here’s a recipe for hummus that is out of the ordinary thanks to the use of Black Sesame oil. Frankie Harvey’s passion for cooking began as a child. Growing up in a large Lebanese family of twelve aunts and uncles and dozens of cousins, family time revolved around cooking and nurturing relationships through food. This is one of the recipes that results from that passion.
- 1 can chick peas (garbanzo beans)
- 2-3 garlic cloves
- 1/3 cup organic Black Sesame Tahini
- 1 lemon, zested
- 1 – 1 ½ lemon, juiced
- 2 tablespoons toasted Sesame Oil
- 1 tablespoon Grapeseed Oil or Olive Oil
- 1 teaspoon sea salt
- Olive Oil
- Aleppo Pepper flakes
- Nigella Seeds
- Parsley or cilantro
- 1 Rinse and drain chick peas. Reserve a few for garnish, if desired.
- 2 In food processor or blender, add chick peas and garlic.
- 3 Pulse until coarsely chopped.
- 4 Add tahini, a tablespoon or two of water, lemon juice and salt.
- 5 Puree, adding sesame oil and grape seed oil in a stream.
- 6 Add salt and lemon zest.
- 7 Puree for another 15 seconds. The consistency should be smooth and creamy*.
- 8 *If you prefer a little more texture, puree or pulse briefly.
- 9 Pour into serving bowl, topping with plenty of extra oil, chopped parsley, Nigella seeds and Aleppo pepper flakes.
- 10 Serve with crudités or pita bread wedges.