Black Tahini Hummus — The Dark Side of the Mezze Table by Chef Tarek BouGhanam

Black tahini hummus is more than a trend; it is a statement. Made from roasted black sesame seeds, it carries a deeper, nuttier, and more complex flavor than its ivory counterpart. This recipe transforms a Middle Eastern classic into a modern luxury mezze with a smooth texture and refined finish.

This professional recipe is prepared by Chef Tarek BouGhanam, Executive Chef and F&B Consultant with 20+ years of experience across Lebanon and the GCC.

Ingredients

Hummus

• Black tahini, roasted black sesame paste — 120 g
• Cooked chickpeas, peeled — 400 g
• Fresh lemon juice — 60 ml
• Garlic cloves, crushed to a paste — 2
• Extra virgin olive oil — 2 tbsp
• Ground cumin — ½ tsp
• Fine sea salt — 1 tsp
• Ice-cold water — 4–6 tbsp

Gold Garnish

• Extra virgin olive oil — 3 tbsp
• Gold-toasted pine nuts — 1 tbsp
• Sumac — ½ tsp
• Edible gold leaf flakes
• Micro herbs or flat-leaf parsley
• Aleppo pepper or smoked paprika — a pinch

Recipe Details

• Cuisine: Middle Eastern
• Category: Mezze dip
• Yield: 4–6 portions
• Portion size: Approximately 120 g
• Difficulty: Easy
• Preparation time: 15 minutes
• Resting time: 30 minutes

Steps

1. Peel the chickpeas by rubbing them gently between two kitchen towels. This helps create a silky texture.
2. Warm the chickpeas, then blend them alone for 60 seconds until a dry paste forms.
3. Add the black tahini, lemon juice, garlic, cumin, and salt. Blend continuously for 2 minutes.
4. With the blender running, slowly add the ice-cold water until the hummus becomes smooth and airy.
5. Transfer the hummus to a bowl, cover, and rest for 30 minutes at room temperature.
6. Plate with a deep swirl. Drizzle olive oil into the centre and finish with pine nuts, sumac, herbs, gold leaf, and a pinch of Aleppo pepper or smoked paprika.
7. Serve immediately with warm pita bread.

Chef's Tips

Peeling the chickpeas is the key to a smooth, refined hummus. Add the ice-cold water gradually so you can control the final texture. Use edible gold leaf only as a finishing garnish and serve the hummus fresh with warm pita bread.

Explore more authentic recipes, culinary tips, and professional F&B consulting services from Chef Tarek BouGhanam.

🌐 www.cheftarekbg.org | 📞 WhatsApp: +961 70 837 813