Hummus With Sesame Seeds

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

5 from 4 votes

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.

Course Appetizer, Condiment

Cuisine Fusion, Mediterranean

Special diet gluten-free, nut-free, soy-free, vegan

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 226kcal

Author Amy Katz

Equipment

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

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.

Nutrition