White and golden sesame seed paste (tahini) is perfect for hummus due to its natural sweetness. Using Wadaman's sesame paste adds a whole other dimension because the sesame seeds were not hulled and roasted more than traditional tahini before being made into a paste. Additionally, the liquid shio koji adds a pleasant umami. Please enjoy this delicious recipe.
¾ cup chickpeas, dried
1 teaspoon baking soda
1 each garlic clove
1/3 cup lemon juice
1 tablespoon Hanamaruki liquid shio koji
½ cup Wadaman's white or golden sesame paste
½ cup olive oil
1 teaspoon cumin, ground
Mix the chickpeas and baking soda, then cover with cold water overnight, but for at least 12 hours. Drain and rinse, then transfer to pot, generously cover with water. Bring to boil, skim and reduce to gentle rolling simmer until the chickpeas are soft and almost falling apart. Reserve 1 cup of the cooking liquid and drain the chickpeas.
In a food processor, add the garlic, lemon, liquid shio koji and pinch of salt, mix until combined. Now add the sesame paste and ¼ cup of ice water, process until smooth. Now slowly add the olive oil, then chickpeas and puree until smooth, 3 to 5 minutes. Adjust the seasoning with salt and lemon if needed.
The consistency should be loose and pour-able at this point. Keep in mind, it will thicken as it cools down, but if it is thick, add some cooking liquid to loosen. Pour into a bowl over an ice bath to chill.