Recipe Japanese black sesame hummus
This revisited hummus surprises with its intense color and rich flavor. By replacing the white sesame cream with Japanese black sesame (kuro nerigoma), the result is a creamy texture, great depth of flavor and an ultra-graphic visual touch. A quick and original plant-based recipe, perfect as an aperitif or with Asian-inspired dishes.
- Prep Time
- 10 minutes
- Servings
- 4
Ingredients
- 400 g cooked chickpeas (canned or home-made)
- 2 heaped tablespoons Japanese black sesame cream (kuro nerigoma)
- 1 garlic clove (or 1/2 according to preference)
- 2 tbsp. lemon or yuzu juice
- 2 tablespoons water (or more, depending on texture)
- 2 tablespoons toasted sesame oil (or olive oil if you prefer a lighter sesame fragrance)
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon light soy sauce or white miso for an umami note
- Sesame oil drops
- Toasted black sesame seeds
- Sprouts, fresh herbs, thinly sliced radish or lemon zest
Directions
- Drain and rinse chickpeas. Keep a little cooking water or canning juice to adjust texture.
- In a blender, combine chickpeas, black sesame cream, garlic, lemon or yuzu juice, oil, water and salt.
- Blend until smooth and creamy. Adjust texture with a little more water if necessary.
- Taste and adjust with a drizzle of soy sauce or a little white miso to boost the umami if desired.
- Chill for 30 min or serve directly, with toppings of your choice.
