We have this little market by us that sells some pretty epic hummus. Jaryd buys a ridiculous amount of it and raves about it so much that I had to give it a try.
Hummus made with tahini usually has an undercurrent of sesame because tahini is just ground up sesame seeds. But, this little market’s hummus was super infused with a delightful sesame flavor. It took me a couple bites of intrigue, but I realized that they doubled down on the sesame flavor.
I had to recreate it. I decided to give it a try and make my own version. While yes, store bought hummus is super convenient and fun, this hummus literally took me 5 minutes to make and I feel like everyone needs a go-to hummus recipe in their back pocket.
Listen, I love hummus. I love all dips, really. Sometimes my meals consist entirely of a bunch of different dips. A dip enthusiast, some may say.
This Tahini is:
- comes together in five minutes!
Other hummus and dips to try:
- spicy chipotle hummus
- corn + cotija guacamole
- roasted eggplant + red pepper baba ganoush
- roasted red pepper walnut hemp dip
- pistachio poblano dip
- garlic + artichoke dip
Ingredients for Sesame Tahini Hummus:
- toasted sesame oil
- lemon juice
- garlic cloves
- ground pepper
- black sesame seeds
- p.s. this is the food processor I have!
- 15 oz. chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup toasted sesame oil
- 1 lemon, juiced (about 3 tablespoons)
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 2 – 4 tablespoons water, as needed
- 1/2 teaspoon black sesame seeds
- Place the chickpeas, tahini, sesame oil, lemon juice, garlic cloves, salt, and pepper in a food processor or blender.
- Blend on high until smooth, taking breaks to scrape down the sides with a rubber spatula, about 3 – 5 minutes.
- If you want to thin out the hummus a bit, add 2 – 4 tablespoons of water while it’s blending.
- Transfer the hummus to a bowl, top with a drizzle of sesame oil and sprinkle with sesame seeds.