What’s Cooking in Gail’s Kitchen? Talking Points: Hummus in Hindsight (without tahini)! Let’s spread the news: rules are meant to be broken. I put off making hummus because I had no tahini, sesame seed paste, in my kitchen. The last time I needed it I became frustrated because I couldn’t find it in the grocery stores. So I made it myself. The trouble is homemade tahini can be pricey as well as wasteful if you don’t use it all before it becomes bitter. Not cool. Now you have an alternative. Lose the tahini without sacrificing the taste. By adding sesame oil and spices, you still end up with a smooth, creamy paste to smear onto pita bread. And isn’t that the point?
HUMMUS IN HINDSIGHT (without tahini)
15-ounce can chickpeas, rinsed and drained
1/4 cup olive oil
1 teaspoon sesame oil
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon Himalayan pink salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Drizzle of sesame oil, for topping
Toasted sesame seeds, for garnish
Red pepper bits, for garnish
Chives, for garnish
Using a food processor, pulse the chickpeas until coarse. With the machine running, add the olive oil, sesame oil, and lemon juice until smooth and creamy. Fold in the ground cumin, Himalayan pink salt, garlic powder, and cayenne pepper. Stir well to combine. Transfer to a shallow dish. Drizzle hummus with sesame oil. Sprinkle with toasted sesame seeds. Garnish with red pepper bits and sliced chives. Serve with celery sticks, red pepper strips, and pita bread.