Toasted Sesame Hummus

By LEP04

This creamy hummus recipe includes toasted sesame oil and toasted sesame seeds for incredible sesame flavor! It’s easy to make and so delicious. Recipe yields about 1 ¾ cup hummus.

Ingredients

• 1/4 cup tahini
• 1/4 cup lemon juice (from 1 1/2 to 2 lemons)
• 2 tablespoons extra-virgin olive oil
• 1 medium clove garlic
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons toasted sesame oil, divided, more to taste
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 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, carrot or bell pepper or celery sticks, crackers, etc.

Preparation

Step 1

Instructions

In a food processor or high-powered blender (i.e., Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon of the sesame oil. Process for about 1 ½ minutes, pausing to scrape down the sides and bottom as necessary, until the mixture is smooth and creamy.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and smooth, 1 to 2 more minutes.

While running the food processor, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt (I added ¼ teaspoon) and toasted sesame oil, if you want more pronounced sesame flavor (about ½ teaspoon). Set aside.

Toast the sesame seeds in a small skillet over medium heat, shimmying the skillet frequently, until they’re starting to turn golden, about 2 to 4 minutes. Pour them into a bowl to prevent them from burning.

Scrape the hummus into a small serving bowl. Lightly drizzle 1 teaspoon sesame oil over the top. Sprinkle generously with sesame seeds and a light sprinkle of flaky sea salt (if using). Serve with accompaniments of your choice. Leftover hummus keeps well, chilled, for 4 to 5 days.