Go Back
+ servings
black sesame hummus
Print Recipe
4.67 from 3 votes

Black Sesame Hummus

This hummus uses black sesame instead of regular sesame seeds to create this creamy dip.
Prep Time30 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: black sesame hummus
Servings: 6 people
Calories: 240kcal
Author: Becca Du

Equipment

Ingredients

Black Sesame Tahini

Black Sesame Hummus

Instructions

Black Sesame Tahini

  • Toast black sesame seeds in a large pan for ~1-2 minutes over low heat. You will smell the toasted sesame aroma once they are done. Be careful not to burn them. Let black sesame seeds cool for 10 minutes.
  • Add sesame seeds to a high powered food processor and pulse until extra fine. Add in the olive oil, salt, and honey, and pulse once again until you get a smooth thick texture.

Black Sesame Hummus

  • Drain chickpeas and add to a medium sized pot. Add a few cups of water (3-5) and bring the water to a boil. Boil the chickpeas for 20 minutes or until the skin starts to fall off the chickpeas.
  • While the chickpeas are cooking, add garlic, lemon juice, and salt to a high powered food processor. Pulse until garlic is in small pieces. Let it sit for 10 minutes to marinate.
  • Add in the black sesame tahini and pulse until the mixture is smooth. Add in the cold water and olive oil and pulse a few times until smooth.
  • The chickpeas should be done at this point. Drain the water and add them to the food processor. Pulse until you get a smooth hummus (~2 minutes).
  • Optional: drizzle with a few spoonfuls of olive oil before serving.

Notes

If your hummus is not the smooth texture you want, add more olive oil or water to get it to the texture you desire.

Nutrition

Calories: 240kcal | Carbohydrates: 10g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 391mg | Potassium: 127mg | Fiber: 3g | Sugar: 3g | Vitamin C: 4mg | Calcium: 244mg | Iron: 4mg