Black Sesame Tahini and Black Sesame Hummus

This black sesame tahini and black sesame hummus recipe is one of my favorite ways to enjoy bold, nutty flavors with a unique twist. I love how the black sesame seeds give the tahini a deep, earthy taste and striking color, while the hummus turns out creamy, smooth, and slightly sweet with honey and lemon balancing the richness. It’s both visually stunning and delicious.

Why You’ll Love This Recipe

I like that this recipe makes something familiar but unexpected. The tahini has a richer flavor than the usual white sesame version, and when I use it in hummus, the result is both savory and subtly sweet. It’s great for dipping, spreading, or even using in grain bowls and dressings. Plus, it looks impressive on the table with its dark, dramatic color.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Black Sesame Tahini
▢1 cup black sesame seeds
▢3 tbsp olive oil
▢½ tsp salt
▢1 tbsp honey

Black Sesame Hummus
▢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

Directions

1. To make the tahini, I toast the black sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring often.
2. I transfer the seeds to a food processor and blend until finely ground.
3. I add olive oil, salt, and honey, blending until smooth. I adjust with more oil if needed for consistency.
4. To make the hummus, I drain and rinse the chickpeas, then add them to a food processor with garlic, lemon juice, and salt.
5. I blend until combined, then add the black sesame tahini and process again.
6. I drizzle in cold water and olive oil while blending until the hummus becomes smooth and creamy.
7. I taste and adjust seasoning with more lemon, salt, or olive oil as needed before serving.

Servings and Timing

This recipe makes about 1 cup of tahini and 2–3 cups of hummus, enough for 6–8 servings. It takes around 30 minutes total, including toasting and blending.

Variations

I sometimes add roasted red peppers or sun-dried tomatoes to the hummus for extra flavor. For a spicier version, I blend in chili flakes or harissa. If I want a sweeter tahini, I increase the honey slightly.

Storage/Reheating

I store the tahini in a sealed jar in the fridge for up to 1 week. The hummus keeps well in an airtight container for 4–5 days. I give it a stir before serving and sometimes drizzle with extra olive oil.

FAQs

Can I skip the honey in the tahini?

Yes, I leave it out for a fully savory version.

Do I need to peel the chickpeas for smoother hummus?

It’s optional, but I find peeling them makes the hummus extra creamy.

Can I use white sesame seeds instead?

Yes, but the flavor will be lighter and the color different.

Is this recipe vegan?

Yes, if I omit the honey or replace it with maple syrup.

How do I serve black sesame hummus?

I like it with pita bread, crackers, fresh veggies, or as a sandwich spread.

Can I freeze hummus?

Yes, I freeze portions in airtight containers for up to 2 months.

How can I thin the tahini?

I add more olive oil or a splash of warm water until it reaches the texture I like.

What oil works best for tahini?

I prefer olive oil, but neutral oils like grapeseed also work.

Can I make the hummus without garlic?

Yes, I leave it out or replace it with roasted garlic for a milder flavor.

Does the tahini need to be refrigerated?

Yes, I store it in the fridge since it contains honey and oil.

Conclusion

I love making black sesame tahini and hummus because they’re simple yet unique twists on traditional recipes. The nutty sesame flavor adds depth, the hummus is silky and satisfying, and both look beautiful on the table. It’s a recipe I turn to when I want something familiar but with a bold, elegant touch.

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