Craving a bold and unique twist on traditional hummus? This black sesame paste hummus is creamy, nutty, and completely oil-free—perfect for health-conscious foodies! Made with simple, wholesome ingredients like black sesame paste, chickpeas, fresh lemon juice, and a touch of salt, it’s packed with flavor and nutrition. Whether you’re looking for a stunning appetizer or a quick snack, this vegan dip is sure to impress. Ready to whip it up? Let’s dive in!
Black sesame paste hummus is a unique fusion of flavors, combining the nutty richness of a beloved Asian ingredient with the creamy comfort of Middle Eastern cuisine. Its bold, dark color makes it a striking addition to Halloween or gothic-themed events, while its warm, earthy taste pairs perfectly with seasonal produce like roasted winter vegetables. Whether celebrating Lunar New Year, hosting a fall gathering, or looking for a visually stunning dip, this hummus is sure to impress year-round.
This was inspired by my latest obsession for black sesame paste , and pairs perfectly with this Swedish multi seed crispbread.
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Ingredients
For the creamiest hummus, cooked chickpeas are briefly recooked in fresh water with a pinch of baking soda. This step helps soften the chickpeas further, breaking down their outer skins and creating a silky-smooth texture. Black sesame paste is the star ingredient, lending a bold, nutty flavor and striking color, while fresh lemon juice adds brightness and balances the richness. A touch of salt enhances all the flavors, and ice cubes are blended in to achieve a light, fluffy consistency. Each ingredient plays a key role in making this hummus irresistibly creamy and delicious.
- Fresh water
- Baking soda
- Cooked chickpeas from a jar
- Black sesame paste
- Lemon juice
- Salt
- Ice cubes
See recipe card for quantities.
Instructions
Start by boiling 2 liters (8 cups) of water in a medium to large pan. Once the water reaches a boil, add ¼ teaspoon of baking soda and stir. Drain and rinse the jarred chickpeas, then add them to the boiling water. Reduce the heat and let the chickpeas simmer gently for 30 minutes to soften. Once done, drain the chickpeas, reserve some of the cooking water to add to the food processor together with the rest of the ingredients.
Add the cooked chickpeas, hot chickpeas water, black sesame paste, lemon juice, and salt to a food processor.
Blend everything until smooth and creamy, scraping the walls of the food processor with a spatula from time to time. Depending on the power of the food processor this might take up to 5 minutes.
Add the ice cubes one by one and blend for another one or two minutes each time.
Transfer the hummus to a serving plate or glass container and enjoy it with your favorite veggies or as an addition to poke bowls, sandwiches, or wraps.
Hint: For the creamiest results, be sure to blend the hummus ingredients for a minimum of 5 minutes, or even longer, to achieve an ultra-smooth and silky texture.
Equipment
The power of your food processor plays a big role in the time needed to achieve the perfect hummus texture.
Since my food processor isn't very powerful, I blend the hummus for more than 5 minutes to ensure a creamy, smooth texture. If you’re using a high-powered processor, you may be able to achieve the same result in less time, but patience is key with a lower-powered one!
Storage
To keep your hummus fresh, store it in an airtight container in the refrigerator. It will stay good for up to 4–5 days, maintaining its smooth and creamy texture. For longer storage, you can freeze the hummus for up to 1 month. Just be sure to let it cool completely before freezing, and allow it to thaw in the fridge before serving.
Top Tip
For extra creaminess, drizzle a small amount of water or reserved cooking water into your hummus before storing. This will help maintain its smooth texture even after refrigerating or freezing.
Black sesame paste vs tahini
While black sesame paste and tahini both come from sesame seeds, they have distinct differences in flavor, texture, and appearance. Tahini, made from hulled white sesame seeds, has a creamy, mild taste and light color, making it a popular ingredient in Middle Eastern dishes like hummus. On the other hand, black sesame paste is made from toasted black sesame seeds, offering a deeper, richer flavor with a slight bitterness and a striking dark color. This bold, earthy flavor of black sesame paste makes it a standout choice for creating unique recipes like this black sesame paste hummus.
Whether you're making savory dips or sweet treats like this vegan black sesame ice cream, understanding the differences between black sesame paste and tahini can help elevate your dishes with a distinct flavor profile.
Black sesame paste nutrition
Black sesame paste is packed with essential nutrients, including calcium, magnesium, and healthy fats, which are excellent for bone health, heart health, and overall vitality. It’s also a rich source of antioxidants, which help combat inflammation and support glowing skin. Combined with chickpeas in this hummus, you get an extra boost of plant-based protein, fiber, and iron, making it a nutrient-dense, satiating snack or meal addition. That being said, this hummus recipe is not only delicious but also a powerhouse of health benefits, perfect for fueling your body with wholesome ingredients.
FAQ
Yes, store-bought black sesame paste works great for this recipe. Just make sure to check the ingredients for added oils or sugars to keep it as natural as possible.
Yes, you can use dried chickpeas, but they need to be soaked overnight and then boiled for a longer time to soften. Be sure to adjust the cooking time accordingly.
Yes! If you prefer a thinner consistency, add one or two more ice cubes. For a thicker hummus, add just one ice cube.
How to make black sesame paste
Making black sesame paste yourself is easy and costs significantly less than the store version. This recipe uses just one ingredient: good-quality black sesame seeds, which you can buy from any Asian grocery stores, health food stores, or online retailers like Amazon.
Recipes using black sesame paste
Looking for other recipes using black sesame paste? Try these:
Pairing
This Swedish Multi-Seed crispbread is my favorite for pairing.
Exquisite black sesame paste hummus
Equipment
- 1 Food processor
Ingredients
Prepare the Chickpeas
- 400 g Cooked chickpeas from a jar
- 8 cup Fresh water
- ¼ teaspoon Baking soda
For the hummus
- 30 g Black sesame paste
- 2 tablespoon Lemon juice
- ¼ cup Hot Chickpeas water
- 1 teaspoon Salt
- 2 Ice cubes
Instructions
Prepare the Chickpeas
- Start by boiling 2 liters of water (eight cups) in a medium to large pan.
- When the water is boiling, add the ¼ teaspoon of baking soda.
- Drain and rinse the jarred chickpeas and add to the boiling water.
- Boil the chickpeas for half an hour at reduced heat.
Prepare the hummus
- Drain the chickpeas and keep some of the water for the hummus.
- Add the cooked chickpeas, hot chickpeas water, black sesame paste, lemon juice, and salt to a food processor.
- Blend everything until smooth and creamy, scraping the walls of the food processor with a spatula from time to time. Depending on the power of the food processor this might take up to 5 minutes. ,
- Add the ice cubes one by one and blend for another one or two minutes, depending on the power of the food processor and the desired level of creaminess.
- Transfer the hummus to a serving plate or glass container and enjoy it with your favorite veggies or as an addition to poke bowls, sandwiches, or wraps.
- Enjoy!
Edgar Sleedht says
🤩🤩🤩🤩🤩🤩🤩😌🌱🌱
elena says
out of this world