Black Sesame Hummus
This hummus uses black sesame instead of regular sesame seeds to create this creamy dip.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup black sesame seeds
- 3 tbsp olive oil
- ½ tsp salt
- 1 tbsp honey
- 1 can chickpeas (15 oz)
- 1 clove garlic
- ¼ cup lemon juice
- ½ tsp salt
- ½ cup black sesame tahini
- 2 tbsp cold water
- 1 tbsp olive oil
Instructions
- 1
Black Sesame Tahini
- 2
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.
- 3
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.
- 4
Black Sesame Hummus
- 5
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.
- 6
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.
- 7
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.
- 8
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).
- 9
Optional: drizzle with a few spoonfuls of olive oil before serving.