Our deputy editor couldn't get enough of this creamy hummus from Ochre Bakery in Detroit, which is why it's on the BAHot10.
6 Tbsp. extra-virgin olive oil, plus more for drizzlingHeat oven to 350°. Toast pistachios on a rimmed baking sheet 3 minutes—you want them to stay bright green. Let cool, then pulse in a food processor until you have a coarse, uneven mixture of some lentil- and some couscous-size pieces. Transfer to a medium bowl.
Return skillet to medium heat and toast sesame seeds, stirring often, until golden brown and fragrant, about 3 minutes. Transfer to bowl with spices and let cool.
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