When flavoring beans with extra-virgin olive oil, drizzle some over the beans just before serving so that its flavor hits the palate with each bite. This revisionist hummus is lighter and fluffier than traditional versions, and each flavor is distinct. Adding toasted crushed cumin, coriander, and sesame seeds accentuates the sesame flavor of tahini and provides crackle. Serve with warm pita or another flatbread, crusty peasant bread, or with roasted beets, peppers, and eggplant.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Courseantipasto/mezze, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Equipmentfood processor, mortar and pestle, spice grinder
Mealdinner, lunch, snack
Taste and Texturecreamy, savory, spiced
Type of Dishdip/spread
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 tablespoon sesame seeds
- 3 cups cooked chickpeas, drained, or 2½ cups canned chickpeas (garbanzos), rinsed well and drained
- 3 tablespoons tahini
- 3 to 4 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 teaspoons kosher salt
- Pinch of cayenne pepper
- About ½ cup reserved bean cooking liquid or water
- 2 teaspoons extra-virgin olive oil
- ½ cup chopped fresh cilantro
- ½ teaspoon slivered lemon zest
In a small skillet, toast the cumin and coriander seeds over low heat until fragrant. Crush coarsely in a mortar with a pestle or spice grinder. Add the sesame seeds to the skillet and toast, shaking the pan frequently so they don’t burn. When they are golden, crush them in the mortar or coarsely grind them in the spice grinder. Set aside.
Transfer the drained chickpeas to a food processor. In a small bowl, whisk together the tahini, lemon juice, garlic, 1½ teaspoons of the salt, the cayenne, the reserved spice mixture, and 2 tablespoons of the reserved cooking liquid. Add the tahini mixture a tablespoon at a time to the chickpeas, processing until you have a medium-coarse puree. (For a coarser texture, pulse to a coarse mash, or pound in a large mortar.) Stir in enough of the reserved cooking liquid to make a soft, fluffy mixture with the consistency of mashed potatoes. Add the remaining ½ teaspoon salt, adjust the seasoning, and transfer the hummus to a serving bowl. Drizzle with the olive oil, sprinkle with the chopped cilantro and lemon zest, and serve.
You can make the hummus up to 3 days ahead; cover and refrigerate.
2001 Sally Schneider