Hummus #2

This hummus takes a different path from the traditional tahini-based version. Instead of sesame paste, sauteed onions and garlic get cooked with fresh parsley, basil, coriander, and oregano, then stirred into pureed chickpeas with toasted sesame seeds. The result is more herbaceous and aromatic than your standard dip.

Sauteeing the onion and garlic first mellows their raw bite and brings out sweetness. The herbs go into the warm skillet just long enough to soften, which releases their oils without cooking out their freshness. This cooked herb mixture folded into the smooth chickpea puree creates layers of flavor you won’t get from dumping raw herbs into a food processor.

Toasted sesame seeds stand in for tahini and add a nutty crunch throughout. Lemon juice brightens everything and keeps the hummus from tasting heavy.

Pro Tips

• Drain and rinse the canned chickpeas well. The canning liquid can make the hummus taste tinny.
• Process the chickpeas until very smooth before adding the herb mixture. Any remaining lumps won’t blend out once the other ingredients go in.
• Toast the sesame seeds in a dry pan until golden. They burn fast, so keep them moving.
• Serve at room temperature for the best flavor. Cold hummus tastes flat.

Variations

• Swap chickpeas for Great Northern beans for a creamier, milder white bean hummus.
• Add roasted red peppers to the food processor for a smoky, sweet version.
• Drizzle with olive oil and a sprinkle of smoked paprika before serving.