Deconstructed Hummus - Twist on the Classic

Ingredients

4 1/2-ish cups cooked chickpeas (from 3 cans or from 1 1/2 cups dried)
1 large or 2 small shallots, finely minced
1 bunch cilantro, leaves and fine stems chopped, thick stems reserved for another use
2 Tablespoons sesame seeds
2 teaspoons cumin seeds
Juice and zest 1 organic lemon
1/3 cup extra-virgin olive oil
1 large clove garlic, roughly chopped
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Instructions

If using canned chickpeas, drain, rinse, and dry them thoroughly. In a large bowl, combine the chickpeas, shallots, and cilantro.
In a small pan, toast the sesame and cumin seeds over medium-low heat until the sesame seeds begin to turn golden brown and the seeds are very fragrant. Add the warm seeds to the bowl.
In a blender, combine the lemon juice and zest, olive oil, garlic, salt, and pepper. Blend until smooth.
Pour dressing over salad and toss to combine well. Serve immediately or store in the fridge for up to three days.
Preparation time: 10 minute(s)

Number of servings (yield): 8