Layered Black Sesame Hummus Dip

Introducing a Twist on Classic Hummus: Layered Black Sesame Hummus Dip

Hummus, a beloved Middle Eastern dip, has found its way into kitchens worldwide, becoming an essential accompaniment to Middle Eastern cuisine. This delectable dip has taken the globe by storm, and it’s no wonder why. While the classic hummus is a timeless favourite, but it’s always exciting to experiment with new flavours and textures. Like, Rose Harissa Hummus or the vibrant Roasted Purple Sweet Potato Hummus. Today, I couldn’t resist the temptation to create something truly unique: Layered Black Sesame Hummus elevating the traditional hummus into a delightful and unique culinary experience.

I’m confident that this particular hummus will top your list of all-time favourites. It boasts a luscious creaminess and an irresistible nutty flavour, thanks to the addition of black tahini. Black tahini not only imparts a robust flavour but also offers a higher dose of antioxidants compared to regular tahini. Its deep, ebony hue adds an alluring visual appeal to the dish. There’s even a subtle, woody undertone that will leave your taste buds dancing with delight.

The star of the show is the chickpea salad that crowns our hummus. Bursting with flavour from aromatic spices like za’atar and Aleppo pepper, this salad introduces a delightful new dimension to the dish. Freshness abounds with the addition of cherry tomatoes, coriander, parsley, and a squeeze of lemon juice. The magic happens when the sourness of pomegranate molasses and the sweetness of honey unite to create a perfectly balanced dressing.

This Layered Black Sesame Hummus Dip is the perfect addition to your next gathering or celebration, a unique twist on a classic that’s sure to leave a lasting impression on your guests.

What is Black Tahini ?

Black tahini is a rich and flavourful paste made from black sesame seeds. It is similar in texture and preparation to traditional tahini, which is made from hulled, white sesame seeds. It has a rich, nutty flavour and a dark black colour. It’s nutritionally similar to regular tahini, offering healthy fats, protein, fiber, and various vitamins and minerals. Black tahini is used in both savory and sweet dishes, adding a unique flavor and striking visual appeal. You can find it in specialty stores or make it at home by processing black sesame seeds.The key difference between black tahini and regular tahini is the type of sesame seeds used.

Can’t find black tahini at your local store?

No problem! You can easily whip up a batch using black sesame seeds. If you’re lucky enough to have an Asian grocery store nearby, you’ll likely find black sesame seeds at a reasonable price, much better than the online options. And if you’re up for a little DIY adventure, making black tahini from scratch is a breeze. All you need are the sesame seeds and a high-speed blender, or if you’re like me and don’t have one, a food processor will do the trick.

Let’s dive into the process of crafting your very own black tahini:

1. Begin with approximately 2 cups of black sesame seeds. Toast them gently in a cooking pan over low heat. Here’s a little tip: these seeds are black, so you won’t easily spot if they’re burning. Trust your senses—use your sense of smell and taste as your guide. They should emanate a richer, nuttier aroma and taste compared to their raw state.
2. After toasting, transfer the black sesame seeds to either a high-speed blender or a food processor. Now, here’s where the magic happens! Pulse away until you witness the oil separating from the sesame “flesh,” resulting in a creamy consistency.

Note: If you opt for the food processor, be prepared for a bit of a marathon. It might take quite some time—you can spend over an hour. Remember to take short breaks to prevent overheating, and don’t forget to scrape down the sides regularly!

With patience and precision, you’ll soon have a jar of homemade black tahini ready to elevate your culinary creations!

How to whip up some mouthwatering Layered Black Sesame Hummus Dip:

• Combine all ingredients, excluding the olive oil, in a blender and blend until smooth.
• While the blender is running, add ice cubes and 2 tbsp of lemon juice. Blend for a minute. If the consistency is too thick, in a running processor slowly add 2 tbsp hot water. Slowly drizzle in the olive oil and blend until silky smooth.
• Taste the mixture and season with extra salt and pepper if necessary. Voila! You’re all set.

Salad Layer: Get creative with your toppings!

1. Heat oil in a skillet over a medium heat. Add the chopped shallots and garlic, fry for 2-3 minutes, until softened. Add the chickpeas, and sauté for 4-5 minutes. Switch off the gas.
2. In a small bowl whisk together olive oil, pomegranate molasses, za’atar powder, Aleppo pepper, lemon juice, honey or agave syrup and salt. Add this to the chickpeas along with the chopped parsley, coriander and tomatoes. Toss and taste, adjust the seasoning as needed.

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Helpful Tips and Tricks for making Layered Black Sesame Hummus Dip:

Here are some valuable tips and tricks for crafting a delectable layered black sesame hummus dip:

1. Opt for a High-Powered Blender: While traditional hummus can be prepared in a food processor, the thickness and stickiness of black tahini work best with a high-powered blender like a Vitamix. It ensures a smoother and creamier consistency.
2. Make Your Own Black Tahini: If you can’t find black tahini at your local supermarket, don’t fret. You can easily whip up your own black tahini at home using black sesame seeds. Recipe given above.
3. Consider Dried Chickpeas: For an even richer flavor, use dried chickpeas instead of canned ones. However, be prepared for some extra time and preparation as you’ll need to soak the chickpeas overnight and then boil them the next day.
4. Extend the Shelf Life: Leftover hummus can be stored in the fridge for up to a week. It’s normal for hummus to thicken when refrigerated. To restore your preferred consistency, simply add 1 tablespoon of cold water at a time until it reaches your desired thickness.

With these tips in mind, you’ll be well-equipped to create a layered black sesame hummus dip that’s both delicious and perfectly textured.

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Layered Black Sesame Hummus Dip

Serves: 8 Prep Time: 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 400 grams canned chickpeas, rinsed and peeled
• 2 cloves garlic, roughly chopped
• ⅓ cup black tahini
• 2-3 cubes of ice
• ½ tsp salt
• ½ tsp ground cumin
• ½ tsp sumac
• 2-3 tbsp lemon juice
• 2 tbsp extra virgin oil
• 1 tsp agave syrup (optional)

For Chickpea Salad:

• 1 cup chickpeas, drained and peeled
• 1 small shallot, finely chopped
• 1 clove garlic, finely chopped
• ½ cup parsley, finely chopped
• ¼ cup coriander, finely chopped
• 1 tsp za'atar powder
• ½ tsp Aleppo pepper
• ¼ cup cherry tomatoes, chopped
• ½ tsp honey or agave
• 1 tsp pomegranate molasses
• 1 tsp lemon juice
• Salt to taste
• 1 tbsp olive oil

Garnish:

• ¼ cup fresh pomegranate seeds
• 1 tbsp parsley, finely chopped
• 2 tbsp pine nuts roasted

method

1. Add the chickpeas, tahini, garlic, agave syrup, cumin, sumac and salt in a food processor. Blend until smooth.
2. With the processor running, add ice cubes and 2 tbsp of lemon juice. Blend for a minute. If the consistency is too thick, in a running processor slowly add 2 tbsp chickpeas water. Slowly drizzle in the olive oil and blend until silky smooth. Taste and adjust the seasoning as required.
3. Heat ½  tbsp of oil in a skillet over a medium heat. Add the chopped shallots and garlic, fry for 2-3 minutes, until softened. Add the chickpeas, and sauté for 4-5 minutes. Switch off the gas.
4. In a small bowl whisk together ½  tbsp of olive oil, pomegranate molasses, za'atar powder, Aleppo pepper, lemon juice, honey or agave syrup and salt. Add this to the chickpeas along with the chopped parsley, coriander and tomatoes. Toss and taste, adjust the seasoning as needed.
5. Spread the black hummus in a serving bowl, add the chickpea salad on top and sprinkle with pomegranate seeds, parsley and pine nuts.
6. Serve with warm pitta wedges and your favourite veggies. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!