Source: Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook
- 1 c dried chickpeas, soaked overnight and drained
- 1/2 c tahini
- 1 tbs roasted (dark) sesame oil
- sea salt
- 1/2 tsp ground cumin
- juice of 2 lemons (or more, to taste)
- 1/4 garlic clove, finely minced
- 1 tbs extra-virgin olive oil
- a pinch of ground red chili pepper (or Aleppo pepper, or paprika)
- a little finely minced flat-leaf parsley
Add chickpeas to a saucepan and cover with water, about one inch above the chickpeas. Bring to a boil, cover, and simmer gently until tender but not falling apart (at least 30-40 minutes). Drain, reserving 1/2 cup of cooking liquid, and a few chickpeas for a garnish.
Transfer chickpeas and 1/2 cup cooking liquid to a food processor and process in brief bursts until you have a coarse and grainy purée (adding more liquid if needed). Combine in a bowl with tahini, sesame oil, salt, and cumin. Add lemon juice, stir well, and add garlic.
Spread in a deep platter, spreading with a spoon to create little swirls. Garnish with olive oil, pepper, and/or parsley.
Recipe also includes a variation for serving the hummus with ground lamb.