1 Cup Dried Chick-Peas, soaked in water overnight & then drained & rinsed
3 Cups Water
˝ Cup Tahini
1 Tbspn Roasted Sesame Oil
1 Tspn Kosher Salt
˝ Tspn Ground Cumin
2 Lemons, juiced
1 Small Garlic Clove, minced fine
1 Tbspn Extra-Virgin Olive Oil
Pinch Ground Cayenne Pepper
Optional Garnish – finely minced parsley

Place the chick-peas into a sauce pan and cover with the 3 cups of water. Bring to a boil, then reduce the heat, cover and then simmer for about 30 minutes or until tender but still firm. Reserve about a cup of the cooking water, and then drain the peas.

Place the peas into a food processor and pulse blend them as you slowly pour in the reserved cooking water. Add as much or as little as you want, we like our hummus slightly thick, but not overly so. Too thick and you’ll need a knife to spread it.

Combine the pureed peas in a large bowl with the Tahini, Sesame Oil, Salt, and Cumin. Stir in the lemon juice, and then stir in the garlic. When you go to serve swirl the oil over the hummus and throw a pinch of the ground pepper over it. (I didn’t do that in this photo as we were on a picnic and I left it at home…)
Serve with pita bread for dipping.