Toasted Sesame and Sundried Tomato Hummus with Kashmiri Chile
A creamy, smoky hummus with toasted sesame seeds, rehydrated sundried tomatoes, and a hint of Kashmiri chile.
- Prep15 min
- Cook5 min
- Total20 min
- DifficultyEasy
- Servings4
This hummus came together in a pinch, using pantry staples and a little creativity. The toasted sesame seeds and chile add a warm, nutty depth, while the sundried tomatoes bring a sweet-tangy richness.
Perfect with crispy pita chips, fresh vegetables, or as a spread on sandwiches. It's vegan, gluten-free, and comes together in minutes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Toast the sesame seeds and the broken Kashmiri chile (seeds discarded) in a dry skillet over medium heat, shaking often, until the seeds begin to pop and turn reddish-brown, about 2–3 minutes. Remove from pan and let cool.
- Add the toasted sesame seeds, chile, and softened sundried tomatoes to a food processor. Pulse, then add the reserved soaking water from the tomatoes in a thin stream while processing until the mixture forms a coarse paste.
- Add the drained, rinsed, and dried chickpeas in batches. Pulse a few times to break them up, then with the motor running, drizzle in the lemon juice. Process until a semi-solid mass forms. Taste and adjust salt.
- With the food processor running, slowly drizzle in the lemon-flavored olive oil until the hummus becomes smooth and creamy. Serve immediately or refrigerate for up to 5 days.
💡 Tips
- For a smoother hummus, peel the chickpeas before processing.
- If you can't find Kashmiri chiles, use 1/2 to 1 dried ancho or guajillo chile.
- Store leftovers in an airtight container; drizzle a little olive oil on top before serving to refresh.
Inspired by a recipe from Food52