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 sesame oil and toasted sesame seeds.
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Although classic hummus has some sesame flavour from the tahini paste (which is made of ground sesame seeds), it lacks the earthy flavour that comes when you toast the seeds. This recipe has a more pronounced sesame flavour but if you are looking for a basic recipe just omit the sesame oil and sesame seeds and there you go!
Here's what you will need to make this recipe. For quantities see the recipe card below.
This recipe couldn't be easier to make! The whole thing comes together in 15 minutes or less.
First, 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.
Next 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).
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.
Sesame oil - Be sure to buy toasted sesame oil rather than raw. It should say on the bottle but if it doesn't you can tell by the colour. Toasted oil will be a dark, caramel colour.
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.
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 3 months. Defrost overnight in the fridge.
A Food Processor is my preferred piece of equipment for making hummus but a Heavy-duty Blender also works well. Blenders just require a bit more scraping and stirring as you go to get everything smooth.
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.
Frequently Asked Questions
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.
For The Livy Method
Hummus makes an excellent dip to have with your veggie snack. It's also a great way to bump up the protein at any meal!
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Toasted Sesame Hummus Recipe
- Food processor or blender
- 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.
- 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.
- 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.