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
Taste and adjust seasoning. Cover and let rest for 30 minutes before serving to allow flavors to mix and mingle.
Tasty tips
- 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.
