Blend beans, tahini, lemon juice, garlic, salt, cumin, parsley, and sesame seed oil in food processor until smooth. Refrigerate until 30 minutes before serving, transfer to dish.
Drizzle olive oil over the top and sprinkle paprika for garnish.
For pita toasts- In a bowl, mix butter, parsley, chives, garlic, lemon juice, salt and pepper. Set aside.
Cut pitas in half and each half into about 4 pieces. Spread butter mixture inside the pita pieces.
Bake on cookie sheet at 450 for 5 minutes or until brown.
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