The chickpea cooking liquid adds valuable flavor and a smooth texture here, so I strongly encourage making the dip with home-cooked beans. Serve this hummus as part of a mezze spread or spooned into pita bread with greens and sliced cucumbers for an easy sandwich.
|¼||cup sesame seeds (unhulled brown are fine)|
|3||garlic cloves, coarsely chopped|
|2||Tbsp. vegetable oil|
|2||tsp. fresh thyme, destemmed and minced|
|¼||cup cooking liquid from chickpeas|
|2||cups cooked chickpeas (see Note)|
|2 to 3||Tbsp. freshly squeezed lemon juice|
|1||tsp. Aleppo pepper, or cayenne pepper to taste (see Note)|
|~||Pinch of sugar|
|2||Tbsp. extra-virgin olive oil|
|~||Salt and pepper|
Aleppo pepper is a slightly smoky, fruity-tasting, coarse-ground dried pepper found at many Middle Eastern stores and spice purveyors like Penzeys that pairs exceptionally well with beans, hearty greens, and chicken.
Culinate editor’s note: No time to cook your own chickpeas? Use a 15-ounce can of garbanzos instead. Drain and rinse the beans before adding them to the food processor. Use 1/4 cup water in place of the bean-cooking liquid.
Read more about garbanzos in Matthew Card’s feature on chickpeas.
This content is from the Matthew Card collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite