- ¼ c raw sesame seeds
- 1 pound, 13 ounce can chickpeas, drained and rinsed
- ¼ c sesame tahini
- 3 tbsp toasted sesame oil
- 2 tbsp olive oil
- 1 clove garlic, roughly chopped
- Zest and juice of 1 lemon
- Salt; to taste
- 2 tbsp water
In a small sauté pan, toast the sesame seeds, over medium heat, turning very often for 30 seconds. Remove to a bowl to cool.
Add all the ingredients, including the sesame seeds (reserving a few for garnish), to the food processor except the water. Puree until very smooth. Add the water as needed to obtain the smooth, thick, desired texture.
Top with a drizzle of toasted sesame oil, a drizzle of extra virgin olive oil, and any remaining toasted sesame seeds.