Hummus is a staple in our house so I thought it was about time to post a recipe! It's super easy, inexpensive and only takes 15 minutes to whip up! This Toasted Sesame Hummus bumps up the sesame flavour with the addition of toasted sesame oil and toasted sesame seeds.
Why You Will Love This Recipe
Nutritious: Chickpeas are a great source of protein and fiber, and tahini and olive oil add healthy fats making hummus an excellent choice for a snack or addition to meals.
Easy to prepare: This hummus recipe comes together in 15 minutes or less. All you need is a blender or food processor.
Flexible Flavours: You can play around with the ingredients to make this recipe suit your own personal preferences.
Freezer Friendly: Hummus freezes perfectly so make a big batch and stock the freezer.
Economical: Homemade hummus is easier on the pocket book than store bought brands.
🥘Ingredients and Substitutions
Here's what you will need to make this recipe. For quantities see the recipe card below.
Chickpeas - Hummus is always made with chickpeas but if you want to substitute for a different bean I recommend white kidney or Navy beans.
Tahini - You can make hummus without tahini, especially with the added sesame oil and seeds in this recipe. You can also substitute with sunflower butter.
Garlic - Fresh garlic can be omitted or if you love garlic you can add more! You can also substitute with ¼ teaspoon of garlic powder.
Toasted Sesame oil - Toasted sesame oil has a dark, caramel colour with a deep, rich flavour. Regular sesame oil is extracted from raw sesame seeds and is great for cooking as it has a high smoke point. Regular sesame oil can be used in this recipe but it won't add much extra flavour.
Black and white sesame seeds - You can use all white or all black. I had them both on hand so chose a combo.
Cumin and cayenne pepper - Cumin isn't an ingredient used in classic hummus so feel free to leave it out. I like the extra layer of earthiness it adds. Cayenne pepper can be left out if you aren't into the heat. Or add some extra if you want spicy hummus.
🔪How to Make Toasted Sesame Hummus
This recipe couldn't be easier to make! The whole thing comes together in 15 minutes or less.
Step 1 - Toast the sesame seeds in a frying pan over medium-low heat until the white ones are golden brown. Shake the pan as they toast and keep a close eye on them. Once they start to brown they can burn quickly. As soon as they are golden transfer them to a bowl so they stop toasting.
Step 2 - Place all the ingredients in a food processor or blender and puree until smooth. Scrape down the sides halfway through and add small amounts of water at the end if you are looking for a thinner consistency. Garnish with extra toasted sesame seeds, cayenne pepper (optional) and flaky sea salt (optional).
Homemade hummus will keep, covered in the refrigerator for 5 days.
Did you know that you can freeze hummus? I just recently discovered this and it is life-changing! Divide it into whatever size portions you like and press a piece of plastic wrap directly covering the surface. Cover and freeze for up to 4 months. Defrost overnight in the fridge. Give it a good stir before serving.
If you want your hummus to be extra smooth remove the skins from the chickpeas. This takes some extra time but it does give the hummus a smoother texture.
If you are cooking your own chickpeas for hummus add ½ - 1 teaspoon baking soda (depending on the amount you are cooking) to the water while they cook. This will break down the chickpeas more to create an even smoother texture.
Hummus can be eaten with a variety of things. It makes a perfect dip for veggies, pita bread, tortilla chips or crackers. You can also use it as a spread in sandwiches or wraps or as a side included in a bowl or salad.
Tahini is a staple in Mediterranian cuisine and is made of hulled sesame seeds, oil, and sometimes salt.
Although they are both made of pureed sesame seeds, the Chinese sesame paste is made from toasted sesame seeds and has a much stronger, nuttier flavour. It is also darker in colour.
More Chickpea Recipes
Toasted Sesame Hummus Recipe
- 1 can (540 ml/19 oz) chickpeas (2 cups)
- ¼ cup tahini paste
- ¼ cup fresh lemon juice, 1 ½ - 2 lemons
- 2 tablespoon olive oil
- 1 small clove garlic, rough chopped
- 2 teaspoon toasted sesame oil, divided
- 4 teaspoon sesame seeds divided
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- ⅛ teaspoon cayenne or paprika, optional
- Flaked sea salt such as Maldon or Fleur de sel for garnish, optional
- Toast the sesame seeds in a small frying pan over medium-low heat. Shake the pan frequently until the white seeds are golden brown. Transfer to a bowl to stop them from browning more.4 teaspoon sesame seeds
- In the bowl of a food processor or a heavy-duty blender combine the chickpeas, tahini, lemon juice, olive oil, garlic, 1 teaspoon toasted sesame oil, 3 teaspoon toasted sesame seeds, cumin, and 1 teaspoon salt. Process or blend for 2 minutes, stopping once or twice to scrape down the sides of the bowl, until smooth. If it’s too thick add water, one teaspoon at a time until you reach the consistency you like. Taste and add more salt if necessary.1 can (540 ml/19 oz) chickpeas (2 cups), ¼ cup tahini paste, ¼ cup fresh lemon juice,, 2 tablespoon olive oil, 1 small clove garlic,, 2 teaspoon toasted sesame oil,, ¼ teaspoon ground cumin, 1 teaspoon salt
- Transfer to a serving dish. Using the back of a spoon make a swirl to capture the sesame oil. Pour in the remaining teaspoon of sesame oil, sprinkle with toasted sesame seeds, flaky sea salt, and a pinch of cayenne pepper or paprika. Serve with your favourite accompaniments.