I still remember the first time I made this in my Portland kitchen with Kimchi on the sill, watching every move. The color is the first surprise: deep, almost inky thanks to black sesame tahini, and then the taste does its quiet work. If you are wondering How to make black hummus, it starts with quality tahini, good chickpeas, and a little patience in the blender so the texture becomes silky.
What I like about this recipe is how it sneaks up on people. They expect beige, then this appears and conversation slows for a second, which is my favorite kind of compliment. It works for small lunches, for party platters, and for weeknight dinners during the week when you want something simple but not boring. Simple, yes. Not boring.
My approach is practical and sensory. I taste as I go, I shoot for balance between lemon and tahini, and I keep the garnishes bright so the dark dip pops. Cooking, to me, is proving attention matters. That is what this hummus shows.
In a food processor or a high-powered blender, combine the drained chickpeas, ⅔ cups black sesame tahini, ⅓ cup lemon juice, 2 chopped garlic cloves, 1 ½ teaspoons honey, 1 teaspoon cumin, and ½ teaspoon kosher salt.
With the motor running, slowly drizzle in ⅓ cup olive oil and blend until completely smooth, for 3 to 5 minutes. Taste and adjust seasoning if needed, adding more olive oil, lemon juice, garlic, cumin or salt.
Spoon the black hummus onto a serving plate and garnish with pomegranate arils, sumac, chopped fresh parsley, and a swirl of extra virgin olive oil.
Serve immediately with veggies and pita chips. Enjoy!
You will want a food processor or a blender with a strong motor to get that velvety finish. If you do not have a processor, a blender works as a stand in for Food processor hummus, pulsing in batches and adding oil slowly so the motor does not overheat. A can opener is handy for canned chickpeas, or soak dried chickpeas overnight if you prefer to start from scratch. A sharp knife for garlic and parsley, measuring spoons and cups, a rubber spatula to scrape the bowl, and a bowl with some depth for serving will cover the basics.
One quick note: use fresh lemons. Bottled lemon juice flattens the brightness this dip needs.
Taste as you go. I say that a lot because salt and lemon change everything. If the tahini is too thick, thin it with a splash of water first so it blends smoothly. Use cold olive oil when you drizzle it in; it helps the mixture come together and keeps the texture light rather than oily. For that Goth hummus feel, look for the darkest black sesame tahini you can find. The deeper roast gives a gentle smokiness that sits nicely with cumin.
Roasting or lightly pan frying the garlic softens its bite and adds sweetness that plays well with the honey. If you want to keep the dip vegan, swap agave or maple for the honey and you will still have the same rounded sweetness. Small adjustments matter: a bit more lemon, a tiny pinch more salt, and you are in the zone.
If your creamy black sesame hummus turns out too thick, add a tablespoon of water or extra lemon juice while blending and run the machine a bit longer. Longer blending releases starches from the chickpeas and gives you that clingy, luxurious mouthfeel we want. Scrape the sides often so everything mixes evenly.
Add a teaspoon of smoked paprika or a pinch of cayenne with the cumin to warm the base. Swap parsley for cilantro and scatter chopped jalapeno on top for a lively contrast. It is bold and lively, good for people who like a little fire.
Roast beets or carrots and pulse them in after the initial blend to make a heartier dip. Vegetables add sweetness and body. If it thickens, thin with a little extra olive oil. I like this one when I want a more substantial spread for lunches.
Try a Vegan black bean hummus by swapping black beans for chickpeas. Drain and rinse them well, then follow the same process. The result is earthier and pairs nicely with tortilla chips or corn based crackers.
Serve with warm pita, cucumber spears, carrot sticks, or grilled flatbreads brushed with herb oil. A crisp salad on the side makes it a balanced lunch. This also makes a Unique party dip when you dress the top with pomegranate arils, sumac, and parsley, and drizzle extra olive oil for shine.
For a simple snack, scoop with pretzels. For a meal, smear inside a wrap with avocado and greens. I once brought this to a potluck and people used the leftovers as a spread for spiced crackers and felt very clever about it.
If your creamy black sesame hummus is too thick, add a tablespoon of water or extra lemon juice and blend again. If it still feels grainy, keep blending and scrape the bowl. A final pass through a sieve will rescue texture but is optional.
Yes. A blender with a strong motor will do. If you have neither, mash by hand with a fork or potato masher and stir vigorously. No processor will give you the same silkiness, but the flavor is still there.
If you cannot find it, you can make a Black sesame tahini recipe at home by toasting black sesame seeds briefly and blending them with a neutral oil until smooth. Regular tahini is fine too, though the color will be lighter. A tiny pinch of culinary charcoal powder will darken it if you want the visual drama.
The base is vegan apart from the honey. Swap the honey for maple syrup or agave to keep it fully plant based. Stick to plant garnishes and you are set.
Store in an airtight container in the fridge for up to five days. Freeze small portions in an ice cube tray and thaw overnight for longer keeping. Label with dates so nothing gets forgotten.
If you’re getting bored with your go-to hummus recipe, consider this vegan Black Hummus. It’s warm, earthy, nutty, slightly peppery and superb. Black sesame tahini brings a touch of drama to your snack plate. Ready in minutes, it’s filling and healthy. Made this recipe? Let us know what you think in the comments below!
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