Black Hummus

Please meet hummus’ richer, nuttier, and more intensely flavored cousin… black tahini hummus!!!

Apparently, I’m on a personal mission to see just how many variations on hummus I can make! And apparently… it’s a whole lot! I’ve already declared that if it’s a root veggie, it can be a hummus flavor. If it’s a squash variety, it can be a hummus flavor. And now I’m saying… if it’s a sesame seed color… it can be a hummus flavor!

Why this Black Hummus Recipe Works?

• Quick & easy! Simply blend all ingredients together in a blender. That’s it!
• Ultra-smooth and creamy hummus! From using almost equal parts tahini to garbanzo beans.
• Fun black twist to the classic hummus! Thanks to using black tahini, made from black sesame seeds.

Just look at this beautiful bowl of luxuriously creamy black food…

This black hummus falls in that sweet magical intersection of low maintenance and highly impressive looking, making it as perfect for an entertaining appetizer as for healthy weekday snacking. And there’s so much fun to be had with the topping possibilities!

Some topping ideas for ya are: pomegranate seeds, parsley or other herbs, nuts and seeds, za’atar, sumac, flakey sea salt, other spices, and olive oil.

What is Black Tahini?

Tahini is a paste made from sesame seeds. Tahini is generally made from hull-removed white sesame seeds. Black sesame seeds are simply white sesame seeds who hulls have not yet been removed – that’s what makes them black.

Their flavor is darker, nuttier and toastier. They’re white sesame seeds more pungent, slightly bitter and more intense black cousin.

How to Make Black Hummus

• Place all ingredients, aside from the olive oil, in a blender and puree.
• With the motor running, slowly drizzle the olive oil in.
• Taste and season with additional salt and pepper as needed. That’s it! All done!

Usually I make my hummus in a food processor, but the thickness and stickiness of the black tahini pureed much better in my high-powered blender, a Vitamix. Depending on how strong your machine is, you may need to finish whisking in olive oil and water by hand, 1 tablespoon at a time until your desired consistency is reached.

I used the same exact ingredients as I do for my hummus, except I added a touch of honey to offset any bitterness from the black tahini.

Cooks Tips

Black tahini can be store/online bought, but if you’d like to make your own from black sesame seeds, I support ya going for it!

• If you have a blender, now is the time to use it! If you don’t, a food processor or lots and lots and lots of elbow grease will work too.
• If using store bought black tahini, go for the organic kind.
• Using dried chickpeas will create an even better flavor than canned but take more time. I *highly* suggest ya try with dried chickpeas sometime.
• Get playful with toppings options.
• Leftover hummus will keep in the fridge a week. 
• Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.

Stoked on hummus?!?! I got ya! Check out my deliciously colorful 7-layer hummus, carrot hummus, roasted beet hummus and butternut squash hummus!

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let’s make waves in the kitchen!

Print Recipe

5 from 1 vote

Black Hummus

Please meet hummus’ richer, nuttier, and more intensely flavored cousin… black tahini hummus!!!

Prep Time8 mins

Course: Appetizer

Cuisine: Californian, Middle Eastern

Keyword: Black Hummus

Servings: 8

Author: Daniela Gerson

Ingredients

• 1 can chickpeas drained
• 2/3 cups black tahini
• Zest and Juice of 2 Lemons or 3 ~ you want about 1/3 cup of lemon juice
• 2 garlic cloves chopped
• 1/3 cup olive oil
• 1.5 teaspoons of honey
• 1 teaspoon cumin or more to taste
• 1 teaspoon of kosher salt
• 1 handful of chopped parsley or other herbs za’atar, sumac, pomegranate arils, nuts or seeds as topping + a swirl of EVOO

Instructions

• Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, honey, cumin, and salt in the high-powered blender.
• With the motor running, slowly drizzle in the olive oil and blend until smooth.
• Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!
• Serve in a bowl and sprinkle with desired toppings and a swirl of extra virgin olive oil, alongside pita chips or crudites for dipping.

Notes

• If you have a blender, now is the time to use it! If you don’t, a food processor or lots and lots and lots of elbow grease will work too.
• If using store bought black tahini, go for the organic kind.
• Using dried chickpeas will create an even better flavor than canned but take more time. I *highly* suggest ya try with dried chickpeas sometime.
• Get playful with toppings options.
• Leftover hummus will keep in the fridge a week. 
• Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.