Toasted sesame oil and seeds are used in this creamy hummus recipe to give it a great sesame flavour. It tastes great and is easy to make.
– 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 chickpea – 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.
Whisk the tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon of the sesame oil together in a food processor or a powerful blender like a Vitamix or Blendtec.
Mix for 1 ½ minutes, pausing to scrape sides and bottom whenever needed, until smooth and creamy. Put half the chickpeas in the food processor and process for 1 minute.
Add the remaining chickpeas and process until thick and smooth, 1–2 minutes more. Add 2–4 tablespoons of water to the food processor until it reaches your desired consistency and creaminess.
If you want the sesame flavour to stand out more, add more salt (I added ¼ teaspoon) and toasted sesame oil (about ½ teaspoon). Put away.
In a small skillet over medium heat, toast the sesame seeds for about 2 to 4 minutes, shaking the pan often, until they start to turn golden. Put them in a bowl to keep them from getting too hot.
Put hummus in a small bowl. Top with 1 teaspoon sesame oil. Toss with sesame seeds and flaky sea salt (if using). Choose accompaniments. Refrigerated hummus lasts 4–5 days.