DIY Black Tahini and Beet Hummus Recipe

DIY Black Tahini and Beet Hummus Recipe

[Photographs: Molly Sheridan]

Note: Black sesame seed tahini is made from black sesame seeds and can be found in some specialty middle eastern shops. If you can't find it, substitute regular tahini.

  • Yield:about 2 1/2 cups
  • Active time: 15 minutes
  • Total time:15 minutes


  • 4 medium beets (about 8 ounces), roasted, peeled, and cubed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon cumin seed, toasted and ground
  • 2 tablespoons black tahini (see note)
  • 3 tablespoons juice from 1 to 2 lemons
  • 1 tablespoon balsamic vinegar
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 4 tablespoons olive oil, plus additional as needed
  • Kosher salt
  • 2 tablespoons chopped parsley leaves.


  1. 1.

    Combine beets, chickpeas, cumin, tahini, lemon juice, vinegar, and garlic in the bowl of a food processor. Process until smooth. With machine running, slowly drizzle in olive oil. Season with salt to taste. Serve, drizzling with extra olive oil and sprinkling with parsley.