A few weeks ago I tried a hummus with an unusually strong sesame flavor at one of my favorite vegetarian restaurants. Tahini already gives hummus a sesame base—tahini is simply ground sesame paste—but this version tasted more intensely of sesame. The secret was a drizzle of toasted sesame oil on top. It was brilliant. Tahini and toasted sesame oil come from the same seed but bring different flavor profiles; together they elevate the hummus.
I immediately decided to recreate that hummus at home. I brought this extra-sesame hummus to a friend’s housewarming and it was a crowd-pleaser. The recipe produces an ultra-creamy hummus with toasted sesame oil incorporated into the base and a final drizzle and sprinkle of toasted sesame seeds for extra aroma and texture.
You’ll make the hummus in a food processor or high-powered blender. Blend tahini, lemon juice, olive oil, garlic, salt and a small amount of toasted sesame oil first, then add chickpeas and water to reach a silky consistency. Finish the dish with a light drizzle of toasted sesame oil and toasted sesame seeds—this contrast of creamy hummus and nutty, toasty oil is the defining feature.
Toasted sesame oil is potent, so follow the amounts suggested instead of pouring freely. If you prefer a shortcut, drizzle sesame oil and sprinkle sesame seeds over store-bought hummus and enjoy—no judgment.
More Hummus Recipes
If you like this toasted sesame hummus, try another variation next:
- The Best Hummus (includes flavor variations)
- Edamame Hummus
- Green Goddess Hummus
- Sweet Potato Hummus
- Hummus Quesadillas
Please share how your extra-sesame hummus turns out in the comments. I enjoy hearing from readers and hope this becomes a favorite appetizer or snack.
Toasted Sesame Hummus
- Author: Kathryne Taylor
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 1 3/4 cups
- Diet: Vegan
4.8 from 13 reviews
This creamy hummus highlights sesame flavor with both tahini and toasted sesame oil, finished with toasted sesame seeds. It’s simple to prepare and makes about 1¾ cups—perfect for snacking or serving as an appetizer.
Ingredients
- ¼ cup tahini
- ¼ cup lemon juice (from 1½ to 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 medium clove garlic
- ½ teaspoon fine salt
- 1½ teaspoons toasted sesame oil, divided, more to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
- 2 to 4 tablespoons water, as needed
- 1 teaspoon raw sesame seeds (white, black, or a mix)
- Flaky sea salt, for garnish (optional)
- Suggested accompaniments: toasted pita or pita chips, raw vegetables (carrot, bell pepper, celery), crackers, etc.
Instructions
- In a food processor or high-powered blender, combine tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon toasted sesame oil. Process about 1½ minutes, pausing to scrape down the bowl until smooth and creamy.
- Add half the chickpeas and process for 1 minute. Scrape down the bowl, add the remaining chickpeas, and process until thick and smooth, 1 to 2 more minutes.
- With the processor running, drizzle in 2 to 4 tablespoons of water until you reach your preferred consistency. Taste and adjust salt (about an additional ¼ teaspoon if needed) and toasted sesame oil for more sesame flavor (about ½ teaspoon). Set aside.
- Toast the sesame seeds in a small skillet over medium heat, shaking or stirring frequently, until they turn golden, 2 to 4 minutes. Transfer to a bowl to stop cooking.
- Scrape the hummus into a serving bowl. Lightly drizzle 1 teaspoon toasted sesame oil over the top. Sprinkle generously with the toasted sesame seeds and a light pinch of flaky sea salt if desired. Serve with your chosen accompaniments. Leftovers keep chilled for 4 to 5 days.
Notes
Adapted from a green goddess hummus base.
Variation: Omit the toasted sesame oil and seeds for an ultra-creamy basic hummus.
Nutrition
Nutritional information is an estimate and not a substitute for professional advice.
- Category: Appetizer
- Method: Food processor
- Cuisine: Mediterranean