One of my favorite snacks is hummus. I love garlic hummus, roasted red pepper hummus, and lemon hummus. I buy it often but it’s not cheap. A few months back I wanted to make some myself but tahini is outrageously expensive in my rural town. So when I heard a few people talking about making hummus with sesame oil instead of tahini I was excited! I had half a bottle of sesame oil in the cupboard from the Korean short ribs I made earlier in the month.
Hummus (adapted from Food Network)
2 (15 oz) cans chickpeas, drained and rinsed
½ c. Crisco extra virgin olive oil
1 lemon, juiced
2 T. parsley, chopped
2 t. paprika, divided
4 cloves garlic, minced
2 t. salt
1 t. ground cumin
¼ t. red pepper
1 t. black pepper
¼ c. water
1. In a food processor combine the chickpeas, olive oil, lemon juice, half the parsley, half the paprika, garlic, salt, cumin, peppers, and water. Mix on high speed for a minute. Remove the lid and push the top ingredients to the bottom. Blend for an additional minute. Add additional olive oil if needed to blend smooth.
2. Spoon the hummus into a bowl. Sprinkle with paprika and remaining parsley. Refrigerate for several hours and serve with pita chips, raw vegetables, or tortilla chips.