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Black Sesame Tahini and Black Sesame Hummus

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This black sesame tahini and black sesame hummus recipe offers a bold twist on a classic. The toasted black sesame seeds create a nutty, earthy tahini that blends into a creamy, strikingly dark hummus balanced with lemon, garlic, and honey for a unique and flavorful dip.

Ingredients

Black Sesame Tahini:

1 cup black sesame seeds

3 tablespoons olive oil

1/2 teaspoon salt

1 tablespoon honey

Black Sesame Hummus:

1 (15 oz) can chickpeas, drained and rinsed

1 clove garlic

1/4 cup lemon juice

1/2 teaspoon salt

1/2 cup black sesame tahini

2 tablespoons cold water

1 tablespoon olive oil

Instructions

  1. Toast black sesame seeds in a dry skillet over medium heat for 2–3 minutes, stirring until fragrant.
  2. Transfer to a food processor and blend until finely ground.
  3. Add olive oil, salt, and honey, then blend until smooth, adjusting with more oil if needed for consistency. This makes the black sesame tahini.
  4. For the hummus: add chickpeas, garlic, lemon juice, and salt to a food processor. Blend until partly smooth.
  5. Add black sesame tahini and process again.
  6. Slowly drizzle in cold water and olive oil while blending until hummus is creamy and smooth.
  7. Taste and adjust with more lemon juice, salt, or olive oil as needed. Serve with pita, veggies, or crackers.

Notes

Omit honey or replace with maple syrup for a vegan option.

Peeling chickpeas makes the hummus extra creamy but is optional.

Add roasted peppers, sun-dried tomatoes, or harissa for variations.

Use neutral oil instead of olive oil for a milder tahini flavor.

Hummus can be frozen for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/black-sesame-tahini-and-black-sesame-hummus/