Publications
Creamy hummus with sesame-infused olive oil and fresh dill. (Photo: Misha Jordaan)
Prep Time: 10 min
Servings: 500ml hummus
Cooking Time: 1 hour overnight
Ingredients
- 60ml - sesame seeds
- 125ml - olive oil
- 2 - garlic cloves, peeled and bruised
- - juice of 1 lemon (or more, optional)
- 30ml - full-cream yoghurt
- 410g - 2 x cans chickpeas, drained
- - salt
- - fresh dill
- - pitta bread wedges, to serve
Method
1 Sesame oil Toast the sesame seeds in a dry saucepan until golden brown, stirring often to prevent burning. Remove from the heat and add the olive oil – be careful not to let the oil splash. Close the lid and leave in the saucepan for an hour or overnight.
2 Hummus Put the garlic, lemon juice, yoghurt, chickpeas and 60ml (¼c) of the sesame-infused oil in the bowl of a food processor and pulse until fine and smooth. Season with salt and more lemon juice (if using).
3 To finish Transfer the hummus to a serving bowl and drizzle more sesame oil over. Finish with fresh dill and serve with the pitta bread wedges.
TIP:
To make the hummus extra light and smooth, add 4 ice cubes along with the chickpeas to the food processor.
