Classic hummus made with black tahini. The result is darker and deeper in flavour than the usual version, and looks striking on the table.
Ingredients (serves 4 to 6)
- 1 can (400g) chickpeas, drained and rinsed
- 3 tbsp Organic Raw Black Sesame Tahini
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp ground cumin
- Salt and pepper
- Cold water, as needed
- To garnish: olive oil, black sesame seeds, paprika, fresh herbs
Method
- Blend the chickpeas, black tahini, garlic, lemon juice, olive oil, cumin, salt and pepper until thick.
- With the blender running, add cold water a spoonful at a time until the hummus is smooth and creamy.
- Taste and adjust the lemon, salt and cumin.
- Spoon into a bowl and finish with a swirl of olive oil, sesame seeds and paprika.
- Serve with pita, crackers or vegetable sticks.
About the black tahini
Made from whole organic black sesame seeds from Bolivia, stone-ground raw into a thick paste. It has a deeper, more toasty and slightly bitter flavour than white tahini, and gives dips, dressings, desserts and baking a dark colour.
Contains sesame.
