Ready to add some spice to your snacks? Ground cumin and coriander add a warm floral note to this hummus dip, and the sesame oil provides a hint of nuttiness to complement the tahini paste.
The trick to making smooth and creamy hummus is to blend the ingredients in a food processor or high-speed blender for a minimum of 5 minutes. The garlic is pulsed in at the end so that it doesn’t overpower the hummus with a fiery garlic flavor.
Sesame and Spice Hummus
Serves 6 to 8
- 1 (19-ounce) can chickpeas, drained and rinsed
- 1/2 cup tahini paste
- 1/4 cup lemon juice
- 3 tablespoons ice-cold water
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Pinch of cayenne (or more depending on heat tolerance)
- 1 teaspoon finely chopped garlic
Place all the ingredients except for the garlic in a food processor. Blend until smooth and warm, about 5 minutes. Add in the garlic and pulse a few times to fully incorporate.
Taste and adjust seasoning. Cover and let rest for 30 minutes before serving to allow flavors to mix and mingle.
- Store covered in the fridge for up to four days
- Serve with veggie sticks, tortilla chips, and warmed pitas.
- Hummus is also a great way to add flavor to a veggie sandwich or mushroom burger.
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.