15 (1 can) ounces chickpeas drained, reserving 1/4 cup of the liquid
1/4 cup tahini (sesame paste)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 garlic clove crushed
1/4 teaspoon ground star anise (optional)
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 cup cilantro leaves finely chopped, plus whole leaves for garnish (optional)
1 plum tomato peeled, seeded, and very finely chopped
2 scallions very thinly sliced
Coarse salt and ground pepper
In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.
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