Vacation Hummus

• Hummus
• 2 cups cooked chickpeas, either homemade or a 15 1/2-ounce can
• 1 clove of garlic, peeled and crushed
• 2 tablespoons tahini or almond butter
• 1/2 teaspoon toasted sesame oil
• 2-3 tablespoons freshly squeezed lemon juice
• 3-4 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 3-4 tablespoons (or more) warm water
• Cilantro Salsa
• 1 bunch fresh cilantro leaves (stems removed), about 1 packed cup
• 1/2-1 teaspoons kosher salt
• 1/2 teaspoon aleppo pepper flakes
• 1-2 teaspoons freshly squeezed lemon juice
• 2-3 tablespoons olive oil
• cayenne pepper to taste

1. To make the hummus, combine all the ingredients except the water in a food processor and blend for a few seconds to bring them together. Add the water a tablespoon at a time, continuing to blend the hummus, until you reach the consistency you like. I add about 1/4 cup of water total because I like a lighter, looser texture. Adjust seasonings to taste.
2. To make the cilantro sauce, blend all the ingredients in a food processor until it looks like a sauce. Adjust seasoning to taste and serve on top of or alongside the hummus.

clove of garlic, tahini, sesame oil, freshly squeezed lemon juice, extra virgin olive oil, kosher salt, water, cilantro salsa, cilantro, kosher salt, aleppo pepper, freshly squeezed lemon juice, olive oil, cayenne pepper

Taken from food52.com/recipes/31976-vacation-hummus (may not work)