Garam Masala Hummus With Toasted Sesame seeds

2 minutes, 5 seconds Read

This recipe is dedicated to my love of all things hummus. It’s not just a matter of taste; hummus is science.

When was the first time you heard of hummus? When I got my hair cut by my trendy hairstylist in 2007, she told me that all the “cool restaurants” now serve hummus as an appetizer.

Hummus. I was intrigued. I went to a Mediterranean restaurant nearby and took my first bite. I love the dip now. It was love at the first bite.

This recipe was made with sesame seeds instead of tahini, which I did have on hand. Then, I put them into the food processor along with some grapeseed oil. I was able to make tahini! It’s just like the store-bought stuff, but way better and creamier. It’s super easy and much cheaper to make your own.

This hummus is the result. Garam masala is used to flavor the hummus. This traditional Indian spice mix includes cinnamon, cumin, and coriander, as well as black pepper, cloves, nutmeg, chili, nutmeg, and chili.

It’s available at many markets, but I wanted to make my own. Thanks to the kitchen, my go-to resource for DIY and kitchen basics, it was a complete success. Hoorah!

It’s so easy to make and delicious! This is all you need to make hummus!


Fresh lemon juice

Tahini (that yo-self made)

Sea salt.

Olive oil.


Garam masala

I’ll give you a hint. The toasted sesame seed topping MAKES this. Jessica used a similar method with her White Bean Everything Hummus, and I thought she was on to something. This hummus needs to be made ASAP. When you taste the creamy, garlicky goodness, you’ll be grateful.


  • Can chickpeas (15 oz.) (half liquid drained).
  • Fresh squeezed lemon juice (about 1 1/2 small lemons or 60 ml).
  • Three small cloves of garlic, grated or minced
  • 1/3 cup tahini
  • Paprika, one pinch
  • 1/4 teaspoon sea salt
  • 3 Tbsp olive oil
  • Garam masala 1 tsp


  • Blend all ingredients, except olive oil and garam Masala, in a Food Processor until smooth.
  • Add olive oil to the blender while blending.
  • Add 1/4 teaspoon of garam masala at a time until you achieve the desired level of flavor. I used 1 tsp, the amount as written in the original recipe. I also added more lemon juice. You can adjust the seasonings according to your taste.
  • Sprinkle with more garam masala and toasted sesame seed, and serve.
  • Serve with pita or pita chips and vegetables. The covered version will be kept in the refrigerator for up to one week.

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