Sesame Lemon Hummus

Does anyone else feel like we blinked in May and somehow now we’re already in August? While it feels like summer is flying by, we still have 51 days of summer ahead of us so we’re consciously savoring the long warm days, with frequent visits to the beach for ocean swims and sunny naps. That means we’ve also been packing a thermal bag of cold drinks and snacks to enjoy for the day. Today at the last minute we decided to whip together a fresh batch of hummus to take to the beach. Hummus is the perfect accoutrement for crisp carrot and cucumber sticks, and this recipe for sesame lemon hummus is zesty and rich with flavor. Feeling a little experimental, I wanted to try adding Japanese toasted sesame oil to my traditional go to hummus recipe and we really liked the results, the nice umami flavor was a welcome twist. So here it is, our sesame lemon hummus recipe.

Sesame Lemon Hummus Ingredients

• 15.5 ounce can cooked chickpeas

• 3 tablespoons fresh squeezed lemon juice

• 1 teaspoon Japanese toasted sesame oil + more to drizzle

• 1/2 teaspoon salt

• 1 clove of garlic, finely chopped

• 1/4 cup tahini 

• 2 Tablespoon iced water

• paprika and olive oil to top

Sesame Lemon Hummus Instructions

• place chickpeas, lemon juice, toasted sesame oil, salt, tahini  and iced water into a blender and blend until smooth

• scoop the hummus into a serving dish

• top with paprika, a drizzle of olive oil and sesame oil

• enjoy!