If you find ready-made tahini too bitter for your liking, this hummus with sesame seeds is for you. It's easy to make this thick and creamy chickpea dip with only 7 ingredients. Enjoy this traditional Mediterranean spread with your favorite vegetables and toasted pita bread.
If you're like me, you probably consume your fair share of hummus. Whether you eat it at home or when attending parties, hummus is everywhere these days.
While I've found a few store-bought versions I enjoy, it's really easy to make your own garbanzo bean dip at home in minutes in a food processor. And that way you have complete control over how it tastes and what ingredients you use.
This hummus with sesame seeds doesn't require you to purchase jarred tahini. Simply blend toasted sesame seeds with classic hummus ingredients including chickpeas, garlic, and lemon juice until perfectly smooth.
Then enjoy it with raw or pickled vegetables, toasted pita bread, or as a condiment with grilled veggie kabobs. Or make a meze platter with Mediterranean cucumber salad, olives, and quinoa herb salad.
Why you'll love this recipe
- It's creamy and delicious without any bitterness from ready-made tahini.
- You can make it in 15 minutes with only 7 ingredients.
- You can enjoy it with crudités and bread or crackers, as a sandwich spread, or even as a pasta sauce.
- It's freezer friendly for meal prep.
- Sesame seeds: Buy them already toasted or toast them yourself in a dry skillet.
- Olive oil
- Fresh garlic
- Canned chickpeas: Be sure to save the liquid from the can after you drain them. There's no need to rinse them off. We'll use the "aquafaba" to thin out the hummus while processing it.
- Lemon juice
- Ground cumin: This fragrant spice gives the hummus a little earthiness.
- Make it spicy by adding harissa, sriracha, or buffalo sauce.
- Stir in chopped olives, roasted red peppers, or sun-dried tomatoes.
- Top it with caramelized onions, toasted pine nuts, or everything-but-the-bagel seasoning.
- Add pumpkin puree to make pumpkin hummus.
- Add fresh basil or vegan pesto.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- If you are using raw sesame seeds instead of toasted, toast them in a dry skillet over low heat.
- Drain the canned chickpeas using a fine mesh strainer over a bowl to reserve the liquid.
- Add the ingredients to the bowl of a food processor. Process, adding a little of the "aquafaba" chickpea liquid at a time, if it's too thick.
- Taste and adjust the seasonings, as needed, then process again until completely smooth.
If you're not sure if you've blended the hummus long enough, don't be afraid to let the food processor run for a minute or two longer so it gets ultra smooth and creamy.
To garnish your homemade hummus, sprinkle some ground sumac and/or paprika on top with a drizzle of olive oil.
- Traditionally sprinkled on hummus for a tart, lemony flavor with notes of sour cherry and cranberry
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Hummus with sesame seeds can be served with your favorite crunchy raw veggies, pita bread, crackers, or potato chips. Or try it as a condiment instead of a dip in any of the following ways:
- Use it as a spread on toast or bagels. (Move over, avocado toast!)
- Make a hummus sandwich or wrap with raw or roasted vegetables.
- Thin it out with a little water and turn it into a salad dressing.
- Combine it with pasta and a little of the starchy cooking water to enjoy it a pasta sauce.
- Add a dollop on top of oven-baked autumn vegetables, roasted baby mushrooms, or baked potatoes.
- Stir it into cooked rice.
Storing and freezing
Leftover hummus with sesame seeds can be stored in an airtight container and refrigerated for 3 to 4 days or frozen for up to 3 months. Defrost the frozen container in the refrigerator overnight, then stir well before serving.
Refer to the FDA Food Storage Guidelines for more information.
Tahini is made by grinding sesame seeds into a paste. That's why in this hummus recipe we can use sesame seeds and obtain the same flavor profile without the bitterness often found in shelf-stable jars of tahini.
Yes, they are one and the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
If you want an extra light and creamy texture, you can remove the outer peels before adding them to the food processor. The easiest way to do this is by rubbing them in a clean kitchen towel. However, in my opinion, this step is optional.
You should drain the chickpeas, reserving the liquid, also known as aquafaba. You do not need to rinse them.
More vegan dip recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Hummus With Sesame Seeds
- 3 Tablespoons toasted sesame seeds, See notes*
- 3 Tablespoons olive oil
- 2 cloves garlic, minced
- 15 ounces chickpeas, (garbanzo beans) (1½ cups cooked) drained, liquid reserved
- 1 Tablespoon lemon juice
- 1 pinch ground cumin
- salt, to taste
- 1 pinch paprika , for garnish (optional)
- 1 pinch sumac, for garnish (optional)
- 1 drizzle olive oil, for garnish (optional)
- In the bowl of a food processor, place the toasted sesame seeds, olive oil, garlic, drained chickpeas, lemon juice, and cumin.
- Process until completely smooth, scraping down the sides of the bowl as necessary, and adding reserved chickpea liquid a tablespoon at a time to thin out the hummus.
- Taste and add salt, as needed. Process again.
- Transfer the hummus to a container and cover and refrigerate until ready to serve.
- Before serving, add a pinch of paprika and/or sumac and a drizzle of olive oil, if desired. Enjoy with vegetables and toasted pita.
Nutritional information is an estimation only.