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    Home » Recipes » Vegan Appetizer Recipes

    Hummus With Sesame Seeds

    By: Amy Katz · Published: Jul 11, 2019 · Last modified: Oct 6, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowl of hummus surrounded by cucumber slices, olives, and carrot sticks with text overlay Hummus With Sesame Seeds.

    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.

    Platter of pita bread triangles, black olives, carrot sticks, cauliflower florets, and sliced cucumbers with a bowl of hummus in the middle.

    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
    • Ingredients
    • Instructions
    • Amy's tips
    • Variations
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More dip recipes
    • 📋 Recipe
    • 💬 Comments

    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

    4 steps for making this recipe: 1, toasting sesame seeds in a skillet on the stove, 2, draining a can of chickpeas and reserving the liquid, 3, processing the ingredients in a food processor, and 4, the finished hummus in the bowl of the food processor.
    1. If you are using raw sesame seeds instead of toasted, toast them in a dry skillet over low heat.
    2. Drain the canned chickpeas using a fine mesh strainer over a bowl to reserve the liquid.
    3. 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.
    4. 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

    A bowl of hummus served with cucumbers, cauliflower, carrots, olives, and pita bread.

    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

    What is tahini made from?

    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.

    Are chickpeas and garbanzo beans the same thing?

    Yes, they are one and the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.

    Do you have to peel chickpeas for hummus?

    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.

    Should you rinse canned chickpeas before making hummus?

    You should drain the chickpeas, reserving the liquid, also known as aquafaba. You do not need to rinse them.

    More dip recipes

    • Bowl of pumpkin hummus garnished with spices and pumpkin seeds and surrounded by raw vegetables and crackers.
      Homemade Pumpkin Hummus
    • Bowl of dip garnished with a sprig of fresh oregano
      Dairy-Free Sun-Dried Tomato Dip
    • Bowl of dip on a platter with grape tomatoes, carrot sticks, black olives, red pepper strips, and celery sticks.
      Vegan White Bean Dip
    • Easy Vegan French Onion Dip

    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

    Bowl of hummus on a platter with raw vegetables and pita bread triangles.

    Hummus With Sesame Seeds

    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.
    Be sure to reserve the liquid from the can of chickpeas when draining for use in this recipe.
    5 from 6 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Appetizer, Condiment
    Cuisine: Fusion, Mediterranean
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 226kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer
    • Lemon Lime Squeezer
    • Food Processor

    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)
    US Customary - Metric
    Prevent your screen from going dark

    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

    *If you purchase sesame seeds that haven't been toasted, add them to a dry skillet over low heat. Toss for a few minutes until lightly browned. Remove from the heat and let cool before proceeding with the recipe.
    I used 4 Tablespoons of the reserved chickpea liquid (aquafaba) to thin the hummus. 
    If you're not sure if the hummus is smooth enough, keep processing it for another minute or two.
    Leftover hummus 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.
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    Nutrition

    Calories: 226kcal | Carbohydrates: 17g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 297mg | Potassium: 192mg | Fiber: 5g | Sugar: 0.1g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Rosalind

      December 07, 2022 at 6:08 pm

      5 stars
      So easy to make & delicious!!
      Beautiful recipe.
      Thank you!

      Reply
    2. Heather

      April 02, 2022 at 2:11 pm

      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

      Reply
      • Amy Katz

        April 02, 2022 at 4:53 pm

        So glad you enjoyed it, Heather!

        Reply
    3. Salome

      February 26, 2022 at 2:13 am

      5 stars
      I made (and tasted) hummus for the first time. It was super easy to make and tastes delicious! Thank you!

      Reply
      • Amy Katz

        February 26, 2022 at 11:19 am

        I'm so glad you enjoyed it, Salome!

        Reply
    4. Sil

      January 28, 2022 at 11:26 am

      Tasty! I doubled the garlic because, well....we really like garlic 😋 whuch gave it a little heat. Will definitely make it again.

      Reply
      • Amy Katz

        January 28, 2022 at 12:09 pm

        You can never have too much garlic in my book!

        Reply
    5. June

      April 05, 2021 at 9:20 am

      Thanks for sharing this recipe. Not all the time I want to use tahini

      Reply
      • Amy Katz

        April 05, 2021 at 9:23 am

        I hope you enjoy it, June!

        Reply
    6. JoAnn Bush

      July 05, 2020 at 10:13 am

      5 stars
      This is delicious! Thank you so much.

      Reply
      • Amy Katz

        July 07, 2020 at 3:36 pm

        Thank you, JoAnn! I'm so happy you enjoyed it!

        Reply
    7. David

      August 09, 2019 at 2:27 am

      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! 🙂

      Reply
      • Amy Katz

        August 09, 2019 at 9:17 am

        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!

        Reply
    8. Jennifer

      July 29, 2019 at 8:09 pm

      5 stars
      It was very to easy to make and delicious!

      Reply
      • Amy Katz

        July 29, 2019 at 9:16 pm

        Thank you, Jennifer!

        Reply
    9. Carol

      July 11, 2019 at 9:44 am

      If you cook your own chickpeas is the cooking liquid aquafaba?

      Reply
      • Amy Katz

        July 11, 2019 at 11:00 am

        Hi Carol! Yes, that's correct.

        Reply

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