Toasted Sesame Hummus Recipe

Prepared hummus in a blue dish with sliced cucumber, red pepper and crackers on the side.

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5 from 12 votes

This Toasted Sesame Hummus bumps up the sesame flavour with the addition of sesame oil and toasted sesame seeds.

Prep Time15

Cook Time0

Course: Appetizer, Snack

Cuisine: Middle Eastern

Servings: cups

Calories: 83kcal

Author: Andrea Mut

Equipment

Food processor or blender

Ingredients

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

Garnish

⅛ teaspoon cayenne or paprika, optional
Flaked sea salt such as Maldon or Fleur de sel for garnish, optional

Instructions

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.

Notes

Storage - Homemade hummus will keep in the fridge, covered, for 5 days.

Freeze - You can freeze hummus for up to 3 months. Divide into portions, press plastic wrap onto the surface, cover, and freeze. Defrost in the fridge overnight and stir well before serving. If the hummus has separated or is dry, add a small amount of olive oil and run it through the blender or food processor for a few seconds.

Nutrition