Ingredients

Preparation 15 minutes

1/2 cup sesame seeds
4 tablespoons extra-virgin olive oil, plus additional for serving
15-ounce can chickpeas, drained
1 teaspoon salt
1 tablespoon lime juice
2 cloves garlic
1 1/2 tablespoons honey
Paprika (for garnish)

Directions

Heat a heavy skillet over a medium flame. Add the sesame seeds and toast, stirring constantly, until just lightly browned, about 4 minutes. Transfer the seeds to the bowl of a food processor.

Add the olive oil and pulse until the sesame seeds are coarsely chopped. Add all remaining ingredients except the paprika and pulse until hummus is well combined but still slightly chunky

Transfer hummus to a bowl. If serving immediately, drizzle it with olive oil and sprinkle lightly with paprika. Otherwise, tightly cover the hummus with plastic wrap and refrigerate.

Before serving refrigerated hummus, allow it to come to room temperature, then stir and garnish.

Makes about 2 cups.