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black hummus with pomegranate arils, flaky sea salt, sumac and olive oil
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4.75 from 4 votes

Black Hummus

Please meet hummus’ richer, nuttier, and more intensely flavored cousin… black tahini hummus!!!
Prep Time8 mins
Course: Appetizer
Cuisine: Californian, Middle Eastern
Servings: 8
Author: Daniela Gerson


  • 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


  • 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.


  • 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.