Ingredients
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1 medium onion, chopped
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2 cloves garlic, minced
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2 tablespoons fresh lemon juice
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2 tablespoons cider vinegar
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1 -2 tablespoon tamari
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1 tablespoon curry powder
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2 (10 ounce) cans chickpeas, drained and rinsed
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1/4 cup tahini
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1/4 cup toasted sesame seeds
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1/2 cup fresh parsley, chopped (or ¼ cup dried)
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salt and pepper
Instructions
- In a food processor, purée the onion, garlic, lemon juice, vinegar, tamari, and curry powder, if desired, until the mixture is smooth.
- Add half of the chickpeas and half of the tahini and blend until smooth.
- Add the remaining chickpeas and tahini and blend coarsely, so that the mixture is chunky.
- Toast the sesame seeds in a heavy skillet over medium heat until they are golden.
- Shake the pan or stir constantly to avoid burning.
- Add the toasted sesame seeds and parsley to the hummus and stir to blend.
- Adjust seasonings to taste.
- Serve as a sandwich filling.
- This is also delicious served as a dip with toasted pita wedges or fresh vegetables.