Hummus

Directions

1. 1
   In a small skillet, toast the cumin and coriander seeds over low heat until fragrant.
2. 2
   Crush coarsely in a mortar with a pestle or spice grinder.
3. 3
   Add the sesame seeds to the skillet and toast, shaking the pan frequently so they dont burn.
4. 4
   When they are golden, crush them in the mortar or coarsely grind them in the spice grinder.
5. 5
   Set aside.
6. 6
   Transfer the drained chickpeas to a food processor.
7. 7
   In a small bowl, whisk together the tahini, lemon juice, garlic, 1 1/2 teaspoons of the salt, the cayenne, the reserved spice mixture, and 2 tablespoons of the reserved cooking liquid.
8. 8
   Add the tahini mixture a tablespoon at a time to the chickpeas, processing until you have a medium-coarse puree.
9. 9
   (For a coarser texture, pulse to a coarse mash, or pound in a large mortar.)
10. 10
    Stir in enough of the reserved cooking liquid to make a soft, fluffy mixture with the consistency of mashed potatoes.
11. 11
    Add the remaining 1/2 teaspoon salt, adjust the seasoning, and transfer the hummus to a serving bowl.
12. 12
    Drizzle with the olive oil, sprinkle with the chopped cilantro and lemon zest, and serve.
13. 13
    You can make the hummus up to 3 days ahead; cover and refrigerate.