Lemony and nutty. Light, but hearty. That's how this hummus tastes. Makes about 2 cups. 1 can of garbanzo beans, drained
1/4 cup tahini
2 cloves garlic
Juice of 1 lemon
1 1/2 tablespoons sesame oil
Kosher salt to taste
Blend all ingredients in a food processor or blender until smooth. Put in the fridge for a couple of hours so the flavors can blend.
I serve this with carrots, celery, bell peppers, radishes, and toasted whole wheat pita bread triangles.
Sandwich idea: spread hummus on toasted pita bread and sprinkle with feta cheese and sesame oil.
