Where does hummus get its flavour. It’s the creamy texture of the chickpeas, the nuttiness of tahini, pungent from the olive oil, the underlying kick of garlic, earthy from the cumin and Zattar, tangy from the lemon juice and all of it balanced by salt.
Tahini is an ingredient usually neglected, but it’s decisive in the texture and taste of tahini. Tahini is the pea nut butter of sesame seeds. The white ones. What if you replaced the tahini from white to black? Black sesame is nuttier and a tad bitter. It’s greatly used in desserts like black sesame ice cream, swirl cakes, cookies and many more.
On a whim, I replaced the white tahini with black sesame tahini and viola, the dark side of the hummus is born. A higher amount of lemon juice and some pomegranate molasses to balance the added flavour from the black sesame tahini in the hummus and some more salt. That’s it. Best served with chips and fresh vegetables.
1cup boiled chickpeas
2 tbsp black sesame tahini
2 tbsp pomegranate molasses
1/4 cup extra virgin olive oil
2-3 cloves garlic
1 tsp cumin powder
1 tsp sore bought zattar
1/4 cup lemon juice
Salt to taste
1. Whizz everything in a food processor, except the tahini. If the texture is not as creamy as you want it, add more olive oil or water.
2. Balance the salt and keep it just a tad salty
3. Spoon the hummus on a shallow serving bowl. Create a little well and add the tahini. Swirl it through the hummus, so that its just about blending in. So much for prettiness.