Toasted Sesame Hummus
Make Toasted Sesame Hummus now: creamy tahini, bright lemon, and toasted sesame oil for a nutty, party-ready dip.
Ingredients
- ¼ cup tahini
- ¼ cup lemon juice (from 1 ½ to 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 medium clove garlic
- ½ teaspoon fine salt
- 1 ½ teaspoons toasted sesame oil, divided, more to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 2 to 4 tablespoons water, as needed
- 1 teaspoon raw sesame seeds (I used a mix of white and black)
- Flaky sea salt, for garnish (optional)
- Suggested accompaniments: Toasted pita bread or pita chips, raw veggies like carrot, bell pepper or celery, crackers, etc.
Instructions
Step 1: Blend the tahini-lemon base
In a food processor combine the tahini, fresh lemon juice, extra-virgin olive oil, the peeled garlic clove, fine salt, and ½ teaspoon toasted sesame oil. Process until the mixture turns into a glossy, pale, emulsified paste — about a minute and a half — pausing to scrape down the sides so the oil and tahini fully incorporate. The texture should be creamy and slightly thick, a shiny foundation that smells bright and nutty.
Step 2: Add chickpeas and emulsify until smooth
Add half of the rinsed chickpeas to the processor and pulse for about a minute, scrape the bowl, then add the remaining chickpeas and process again until the hummus becomes thick, cohesive, and noticeably smoother. At this stage the hummus will transform from grainy to velvety, with tiny chickpea flecks progressively disappearing into a uniform, satiny beige mass.
Step 3: Thin, taste, and finish the seasoning
With the motor running, drizzle 2 to 4 tablespoons of water until the hummus loosens to your preferred creamy consistency — airy but still holding soft peaks. Taste and adjust with an extra pinch of fine salt and up to ½ teaspoon more toasted sesame oil for a deeper nutty note. Scrape the finished hummus into a bowl and set aside to rest briefly.
Step 4: Toast the sesame seeds to golden
Toast the sesame seeds in a small skillet off-frame until they begin to turn golden and smell fragrant, then immediately transfer them into a small ceramic bowl to stop the browning. The seeds should read as warm, nutty flecks — a mix of white and black seeds for contrast — ready to top the hummus.
Step 5: Plate, swirl, drizzle, and garnish
Spoon the hummus into a shallow serving bowl and create an elegant swirl with the back of a spoon to reveal smooth ridges. Lightly drizzle about a teaspoon of toasted sesame oil and a little extra olive oil so the surface gleams, then sprinkle the toasted white and black sesame seeds generously and finish with a scattering of flaky sea salt. Arrange a few toasted pita chips or sesame crackers and raw veggie sticks nearby for serving.
Notes
- Use room-temperature ingredients for smoother emulsification.
- Peel chickpea skins for an ultra-creamy texture if desired.
- Toast sesame seeds just until fragrant to avoid bitterness.
- Adjust toasted sesame oil gradually; its flavor is strong.
- Store in an airtight container with plastic wrap pressed to the surface.