Lemon Sesame Hummus, topped with Olea Lemon Olive Oil

On a recent road trip to Paso Robles where I went with Marcus to run the Harvest half marathon, we had the pleasure of experiencing a decadent, foodie filled weekend.  This started at our home base, my favorite Airbnb to date (check it out here), which I highly recommend this for a unique, rejuvenating farm stay with incredibly cute Alpacas on site., Our sweet hosts Rick and Bridgette opened their incredible farm studio, and generously shared with us four different types of homemade jams from their orchard, fresh eggs from their chickens, freshly canned pickles and more. They epitomized the joy of sharing a sense of place and extending community through food.

While staying in Templeton, a sister town and in my opinion more charming town than downtown Paso Robles, we were on the hunt to try some local olive oils and Yelp led us to Olea, a delightful well kept yellow casita on an olive ranch that did a well curated tasting, which included everything from traditional Arbequinas to infused flavors like Basil, Tarragon, Lemon and even Kumquat! We learned that Olea mostly distributes to restaurants including the famous raw vegan Cafe Gratitude that consumes their oil in drums (loved learning that Cafe Gratitude sources high quality, artisanal ingredients).  To me, their standout oil was the Lemon, which inspired this simple Lemon Sesame Hummus.  It takes me back to feeling free on open roads of California’s rolling hills, and laid back central coast wineries and farms. 
1. 1 can garbanzo beans, drained 
2. 2 tbsp tahini 
3. 2 tbsp Lemon olive oil 
4. 1 garlic clove
5. Salt to your liking 
6. 1 tbsp sesame seed
Directions: Combine ingredients #1-5 in a food processor until well blended (or you can leave a little chunky if you prefer a chunky consistency like me).  Top with an extra drizzle of lemon olive oil and sesame seeds. 
Enjoy on toast, crackers, veggies or whatever else you love to consume hummus with.

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