Hum­mus

Riverbank News - - NEWS -

Recipe courtesy of Beth Vla­sich Pav of Cook­ing by De­sign, LLC, on be­half of Les Dames d’Es­coffier In­ter­na­tional Yield: 2 cups

2 cans (15 ounces each) gar­banzo beans 1 medium gar­lic clove, peeled 1 tea­spoon sesame oil 1/4 cup fresh lemon juice 2 tea­spoons sea salt 1 tea­spoon fresh ground pep­per 1 tea­spoon black sesame seeds 1 tea­spoon olive oil 1 tea­spoon toasted sesame seeds

Drain gar­banzo beans re­serv­ing 1/2 cup liq­uid.

In food pro­ces­sor, process gar­banzo beans, gar­lic, sesame oil, lemon juice, salt and pep­per un­til in­cor­po­rated. Stop and scrape down sides of bowl. Add gar­banzo liq­uid and process un­til smooth.

Scoop mix­ture into medium bowl, add black sesame seeds and mix gen­tly. Serve with driz­zle of olive oil. Sprin­kle toasted sesame seeds on top.

Photo courtesy of Beth Vla­sich Pav

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