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 tabbouleh.
Jump to:
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.
Ingredients
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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.
- Salt
Instructions
- 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.
Amy's tips
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.
Variations
- 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 prepared pesto.
Serving suggestions
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 roasted Brussels sprouts and cauliflower, 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.
FAQ
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 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! ★★★★★
📋 Recipe
Hummus With Sesame Seeds
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
Rosalind
So easy to make & delicious!!
Beautiful recipe.
Thank you!
Heather
Your recipe had me when I read No tahini! I followed your recipe to a “T”! All I can say is Yummy!
Look forward to trying out some of your other recipes.
Thank you
Amy Katz
So glad you enjoyed it, Heather!
Salome
I made (and tasted) hummus for the first time. It was super easy to make and tastes delicious! Thank you!
Amy Katz
I'm so glad you enjoyed it, Salome!
Sil
Tasty! I doubled the garlic because, well....we really like garlic 😋 whuch gave it a little heat. Will definitely make it again.
Amy Katz
You can never have too much garlic in my book!
June
Thanks for sharing this recipe. Not all the time I want to use tahini
Amy Katz
I hope you enjoy it, June!
JoAnn Bush
This is delicious! Thank you so much.
Amy Katz
Thank you, JoAnn! I'm so happy you enjoyed it!
David
I love your comment about not being able to find a commercially made tahini that's not bitter! I'm so not a fan of tahini - or sesame oil, which I (personally) find a bit overpowering - but I have been known to add waaaaay more than the recommended amount of toasted sesame seeds to things, because I love *that* particular taste.
So can't *wait* to try this recipe... except it also got me thinking: can I do similar in other recipes calling for tahini?
Do you have an approximate (and very happy with massive ballpark figure!) measurement of exchange for amount of tahini to replace with just toasted sesame seeds? Is it approximate measurements, eg: 1 teaspoon tahini to 1 teaspoon seeds? Or more seeds?
Thank you! 🙂
Amy Katz
Hi David! If you want to make your own tahini from sesame seeds, generally 1 cup of seeds will make about 1/2 cup of tahini. You can also process the seeds with a few tablespoons of olive oil to make it even smoother. With 1 cup of seeds and 2 Tablespoons of oil, you'll end up with closer to 1 cup of tahini. I hope you enjoy the hummus!
Jennifer
It was very to easy to make and delicious!
Amy Katz
Thank you, Jennifer!
Carol
If you cook your own chickpeas is the cooking liquid aquafaba?
Amy Katz
Hi Carol! Yes, that's correct.