Exotic ice cream
Stir 1/2 tsp sesame oil into 1 cup softened vanilla ice cream until combined. Scoop into serving dishes. Sprinkle with toasted sesame seeds.
Whirl a 540-mL can chickpeas, rinsed and drained, in a blender with 1 garlic clove, 2 tbsp each lemon juice and olive oil, 1 tsp sesame oil, and 1/2 tsp salt until smooth. Sprinkle with za’atar and serve with toasted pita.