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