Sesame Hummus

I am such a big fan of dips! Come to think of it, dips are not what I was used to growing up in Sunny Singapore. Along with cheeses, I believed I learned “the art of eating dips” when I was in university attending late night classes. I recall that at break time, we would usually have some crackers/dips with cheese as our dinner!

The other thing about dips I like is that it seem to make everything taste better. Wanting to eat more vege sticks? Dip into some salsa or hummus. A plain wrap? Add a tsp of dip and we can call it gourmet!

Once again, I was experimenting making hummus and decided that sesame oil and sesame seeds can be used instead of the paste. I love the aroma of the hummus and it just seem to make it a tad special. Perfect for morning tea!

Sesame Hummus (Serves 4)
1 can of chick peans drained and rinsed
1 tsp of sesame oil
2 tsp of toasted sesame seed
squeeze of lemon
salt/pepper

Blitz all in the food processor. Serve with crackers and vege sticks.

Photobucket

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