Sesame Hummus Recipes

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HUMMUS WITH SESAME

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10



Hummus with Sesame image

Steps:

  • Combine the beans, lemon juice, tahini, cumin and garlic in a food processor. Pulse until finely chopped and incorporated. With the motor running, add the olive oil and sesame oil. Thin with 1/4 cup water or more until the desired consistency. Season the hummus with salt and pepper.
  • To serve: Spoon the hummus into a bowl, drizzle with olive oil and sprinkle with paprika. Serve with carrot sticks, celery sticks and pita chips.

One 15-ounce can garbanzo beans, drained and rinsed
2 tablespoons lemon juice
2 tablespoons tahini paste
1/4 teaspoon cumin
1/2 clove garlic
1 tablespoon olive oil, plus more to drizzle
1 tablespoon sesame oil
Kosher salt and freshly cracked black pepper
1/2 teaspoon smoked paprika
For serving: carrot sticks, celery sticks and pita chips

SESAME FREE HUMMUS

Since I'm allergic to sesame, I had to come up with my own version of this classic recipe. This is also a great starting place for dip experimentation. You can add sun dried tomatoes, capers, artichokes, just about anything. 1 tsp of basil flavored olive oil or pesto will work in place of basil essence.

Provided by Jennifer Cross

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7



Sesame Free Hummus image

Steps:

  • Combine 1/4 cup olive oil and cashew pieces in a food processor. Blend until smooth. Add more olive oil if necessary.
  • Add the rest of the ingredients, blend until smooth.
  • May be served right away, or refrigerated for later.

Nutrition Facts : Calories 272.2, Fat 18.4, SaturatedFat 2.8, Sodium 256.1, Carbohydrate 22.8, Fiber 4, Sugar 0.6, Protein 5.6

2 (12 ounce) cans chickpeas
3 tablespoons lemon juice
1/8 teaspoon basil spice essence
1/2 cup cashew pieces
1/2 cup olive oil
2 garlic cloves
salt and pepper

SESAME HUMMUS

Sesame variant of regular hummus. Simply replaced some normal ingredients w/ sesame oil. Modified from about.com's sesame oil hummus

Provided by bdascott

Categories     Lunch/Snacks

Time 10m

Yield 2 1/2 cups, 5 serving(s)

Number Of Ingredients 7



Sesame Hummus image

Steps:

  • Put all ingredients into food processor.
  • pulse until desired consistency.
  • add water or liquid from chickpea can if too thick.

Nutrition Facts : Calories 197.6, Fat 10.6, SaturatedFat 1.4, Sodium 257.6, Carbohydrate 21.7, Fiber 4.1, Sugar 0.1, Protein 5

15 ounces chickpeas
2 tablespoons garlic
2 tablespoons lime juice
1 tablespoon olive oil
2 tablespoons sesame oil
1 tablespoon tahini
1/2 teaspoon cumin

HUMMUS WITH PUREED SESAME SEEDS (NO PRE-MADE TAHINI HERE!)

No tahini and you're craving hummus? No problem! Dig out that bag of sesame seeds lurking in your cupboard and make this wonderful chick pea dip. I wonder if toasting the sesame seeds first would be good... Usually hummus also calls for added oil which certainly does add richness, but lots of calories too. There is no (or little) added fat in this recipe so why not enjoy a healthy dip guilt-free?

Provided by Boxerwing

Categories     Beans

Time 15m

Yield 2 cups dip

Number Of Ingredients 7



Hummus with Pureed Sesame Seeds (No Pre-made Tahini Here!) image

Steps:

  • Drain chick pea liquid directly into a blender or food processor.
  • Set chick peas aside.
  • Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
  • Add chick peas, lemon juice, salt, and oil (if using) to blender.
  • Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
  • Pour into a serving dish and garnish with chopped parsley (if using).
  • Serve with pita chips or wedges.

Nutrition Facts : Calories 488.7, Fat 22.6, SaturatedFat 3.1, Sodium 1803.3, Carbohydrate 59.1, Fiber 13.7, Sugar 0.7, Protein 17.2

1 (15 ounce) can chickpeas, liquid reserved
1/2 cup sesame seeds
2 cloves garlic, peeled and cut in half (or more to taste)
3 tablespoons lemon juice
1 teaspoon olive oil or 1 teaspoon vegetable oil (optional)
1 teaspoon salt
chopped fresh parsley

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  • While running the food processor, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt (I added 1/4 teaspoon) and toasted sesame oil, if you want more pronounced sesame flavor (about 1/2 teaspoon). Set aside.
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