A classic hummus – Middle Eastern style – made with chickpeas and sesame butter. Don’t forget to toast the cumin, it makes a world of difference! Serve as a mezze, with crudités or with spiced pita chips.
Toast the cumin in a hot pan for 30-60 seconds, until fragrant. Grind ¾ of the cumin and set aside the rest.
Rinse the chickpeas, drain and place in a food processor, grind to a paste.
Add garlic, tahini, lemon juice, ice cube, ground cumin and salt. Blend to a purée. If needed, add water a little at a time, until the desired texture is achieved.
Garnish with the whole toasted cumin, Aleppo pepper and olive oil.