2 cups cooked chickpeas
2 cups cooked chickpeas
1/2 clove garlic, coarsely chopped
1 small shallot, coarsely chopped
4 drops toasted sesame oil
Juice of 1 lemon or lime
1/2 teaspoon ground cumin
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Assorted fresh vegetables, such as cucumber, celery, and carrots, cut into sticks for dipping
Baked whole wheat pita chips
The hummus and vegetables can be made up to 1 day ahead, covered separately and refrigerated.
In the bowl of a food processor, blend the chickpeas with the garlic and shallot until they form a coarse paste. Add the sesame oil, lemon juice, cumin, and 2 tablespoons of the oil and continue blending, scraping the sides down as needed. Slowly drizzle in a little bit of water until a smooth texture is achieved, you will need about 2 to 4 tablespoons, depending on the chickpeas. Season to taste with salt and pepper and fold in the herbs.
Transfer the hummus to a serving bowl and drizzle with the remaining 2 teaspoons oil. Serve with the vegetables or pita chips.