A Middle Eastern dip with an Asian flair that’s perfect to bring to potlucks. The hot chili oil adds a subtle spice and lemon juice brings a citrus tang to this zesty hummus.
This recipe comes to us from Lindsay of Cook. Vegan. Lover.
- 1 15 ounce can chickpeas, drained and liquid reserved
- 1 tablespoon sesame chili oil
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves of garlic, chopped
- 1/4 cup tahini
- salt and pepper, to taste
Place chickpeas, sesame chili oil, olive oil, lemon juice, garlic and tahini together and blend until smooth.
Add 1/4-1/3 cup of the reserved chickpea liquid until the hummus has reached its desired consistency. Season with salt and pepper to taste and serve with cut up veggies or pita bread.
Spicy Sesame Hummus
Servings per Recipe: 8Amount per Serving
Calories from Fat: 83
Total Fat: 11g
Saturated Fat: 1.5g
Dietary Fiber: 3.1g
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