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CuisineMiddle EasternHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesAfricanBlenderSnacksSidesAppetizersUnder 30 MinutesEasyVegetarianVeganHealthyDairy-Free

Black Hummus

Hummus has taken the world of chips and dip by storm. Most stores carry a wild assortment of, shall we say, creative takes on this humble, yet iconic, Middle Eastern and North African snack. However, despite the look of this black hummus, you’ll be surprised to find that this recipe actually brings it back to the basics! Remember, it’s okay to have fun with food sometimes, just don’t call it traditional!

Murad Yasin
Tasty Team
August 14, 2023
Total Time

28 minutes

28 min

Prep Time

20 minutes

20 min

Cook Time

5 minutes

5 min

Black Hummus
Total Time

28 minutes

28 min

Prep Time

20 minutes

20 min

Cook Time

5 minutes

5 min

Ingredients

for 4 servings

Black Sesame Tahini

  • 1 ½ cups black sesame seeds (190 g)
  • 3 tablespoons vegetable oil

Black Hummus

  • 15 oz garbanzo beans (375 g), draned and rinsed, plus more for garnish
  • 5 cloves black garlic
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons water, plus more as needed
  • 3 tablespoons olive oil, plus more as needed
  • kosher salt, to taste
  • red pepper sauce, for garnish
  • fresh cilantro, for garnish, chopped
  • pita bread, or crackers, for serving

Nutrition Info

  • Calories 587
  • Fat 42g
  • Carbs 39g
  • Fiber 14g
  • Sugar 5g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Make the black sesame tahini: Add the black sesame seeds to a large pan and cook over medium heat, stirring occasionally, for 3–5 minutes, until toasted and aromatic. Watch carefully so the sesame seeds do not burn.
  2. Add the toasted sesame seeds and vegetable oil to a high-powered blender or food processor. Blend on high speed for 2–3 minutes, until completely smooth with no grittiness. Pour the tahini into an airtight container and set aside. It will keep in a cool, dark place at room temperature for up to 1 month. Vigorously shake the container if the oil separates.
  3. Make the black hummus: For a smoother texture, peel the outer skins off of the garbanzo beans. Add the garbanzo beans to a food processor with 4–5 tablespoons of the black sesame tahini, the black garlic, garlic, lemon juice, water, and olive oil. Blend on high speed, adding more water or olive oil until your desired consistency is reached. Season with salt to taste.
  4. Transfer the hummus to a serving bowl or plate. Garnish with more olive oil, chickpeas, red pepper sauce, and cilantro, or your favorite toppings, and serve with pita or crackers. Leftover hummus will keep in an airtight container in the refrigerator for up to 5 days.
  5. Enjoy!
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