Toasted Sesame Hummus
A few weeks ago, I tasted some intriguing hummus at one of my favorite vegetarian restaurants, Eden Alley. Hummus always has some sesame flavor thanks to the tahini component (tahini is ground sesame paste, like peanut butter made with sesame seeds).
This hummus, however, had a more pronounced sesame flavor. I loved it. A few bites in, I realized their trick—they drizzled toasted sesame oil on top. Clever, right? I generally associate tahini with Mediterranean cuisine and toasted sesame oil with Southeast Asian cuisine, but they’re both made from sesame seeds. They go great together.
I looked across the table and declared, “I’m going to make hummus with toasted sesame oil and sesame seeds and share it on the blog soon.” Boom! Here we are. You’ll start out by making ultra creamy hummus from scratch, with a little toasted sesame oil blended throughout. Freshly toasted sesame seeds and a drizzle of toasted sesame oil take it to the next level.
Toasted sesame oil is very strongly flavored, so be sure to follow my suggested measurements rather than pouring straight from the bottle. You could cheat and drizzle sesame oil and sprinkle sesame seeds over store-bought hummus (no judgment here).
I brought this hummus over to my friend’s housewarming party last night and it was a hit. As always, please let me know how you like it!
Toasted Sesame Hummus
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 1 ¾ cups 1 x
- Category: Appetizer
- Method: Food processor
- Cuisine: Mediterranean
4.7 from 10 reviews
This creamy hummus recipe includes toasted sesame oil and toasted sesame seeds for incredible sesame flavor! It’s easy to make and so delicious. Recipe yields about 1 ¾ cup hummus.
- ¼ cup tahini
- ¼ cup lemon juice (from 1 ½ to 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 medium clove garlic
- ½ teaspoon fine sea salt
- 1 ½ teaspoons toasted sesame oil, divided, more to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 2 to 4 tablespoons water, as needed
- 1 teaspoon raw sesame seeds (I used a mix of white and black)
- Flaky sea salt, for garnish (optional)
- Suggested accompaniments: Toasted pita bread, carrot or bell pepper or celery sticks, crackers, etc.
- In a food processor or high-powered blender (i.e., Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon of the sesame oil. Process for about 1 ½ minutes, pausing to scrape down the sides and bottom as necessary, until the mixture is smooth and creamy.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and smooth, 1 to 2 more minutes.
- While running the food processor, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt (I added ¼ teaspoon) and toasted sesame oil, if you want more pronounced sesame flavor (about ½ teaspoon). Set aside.
- Toast the sesame seeds in a small skillet over medium heat, shimmying the skillet frequently, until they’re starting to turn golden, about 2 to 4 minutes. Pour them into a bowl to prevent them from burning.
- Scrape the hummus into a small serving bowl. Lightly drizzle 1 teaspoon sesame oil over the top. Sprinkle generously with sesame seeds and a light sprinkle of flaky sea salt (if using). Serve with accompaniments of your choice. Leftover hummus keeps well, chilled, for 4 to 5 days.
Recipe adapted from my green goddess hummus recipe, available online and in my cookbook.
Change it up: If you omit the sesame oil and sesame seeds, you’ll have an ultra-creamy basic hummus recipe.
If you love this recipe: Check out these hummus recipes!
This creamy hummus recipe includes toasted sesame oil and toasted sesame seeds for incredible sesame flavor! It's easy to make and so delicious.
Garam Masala Hummus with Toasted Sesame Seeds
This recipe is in honor of my love for all-things hummus. Hummus is yummus; it’s science.
I remember the first time I heard of hummus. I was getting my haircut by my super trendy hair stylist at the time, way back in like 2007 and she started telling me how all of the “cool restaurants” are now serving hummus as an appetizer.
Hummus. I was intrigued. So I ventured out and located a nearby Mediterranean restaurant and went head first into my first bite of the creamy, garlicky dip I’m now so fond of. It was love at first bite. There’s no going back now. You can learn more about hummus and its origins here.
For this recipe I didn’t have any tahini on hand but I DID have some sesame seeds! So I toasted them up, put them in the food processor with a bit of grapeseed oil and voila! I had tahini on my hands! Just like store-bought but WAY better and creamier! You should do it sometime – it’s much more cost effective and super easy. Learn more about tahini and how to make it here.
So this hummus. It’s flavored with garam masala – a traditional Indian spice blend that usually includes cinnamon, cumin, coriander, black pepper, clove, nutmeg and chili.
You find it at most markets these days, but I decided to try my hand at a batch of my own. And thanks to the help of the Kitchn – my go-to for all-things kitchen basics and DIY – it was a total success. Hoorah!
This hummus is so quick, easy and flavorful! You only need:
Fresh lemon juice.
Tahini (that you made yo’self)
& Garam masala.
Then you’re in biznass, like WHOA.
Take a tip from me. The toasted sesame seeds on top MAKE this. I remember seeing Jessica do a similar technique with her Everything White Bean Hummus (OMG) and she was super onto something. Make this hummus STAT. You’ll thank me when you’re noshing down on garlicky, spicy, creamy goodness.
Creamy, garlicky hummus infused with the bold flavor of garam masala. Topped with toasted sesame seeds for extra texture and a pop of flavor. Yummy, vegan, and oh-so simple and healthy.