1 (14-ounce) can chickpeas, drained and rinsed
½ teaspoon salt
1 teaspoon cumin
2 cloves garlic, chopped
2 tablespoons lemon juice
¼ teaspoon sesame oil
½ teaspoon black pepper
¼ cup tahini sauce
½ teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons water, if needed
Fresh chopped parsley
1 bunch asparagus, tough ends removed and blanched
1 (12-ounce) container or bag vegetable chips
In bowl of a food processor, combine chickpeas, salt, cumin, garlic, lemon juice, sesame oil, black pepper, tahini, and red pepper flakes. Purée mixture until smooth. With machine running, slowly pour in olive oil until well combined. Add water if mixture is too thick. Check seasonings and transfer hummus to a serving bowl. Sprinkle with chopped parsley and drizzle with olive oil. Serve with asparagus and vegetable chips.
Yield: 2 cups