Hummus, along with guacamole, pad thai, and Greek yogurt, is yet another dish in a long line of edible international imports that have become familiar to the American palate. This favorite middle-eastern spread is now a staple - a delicious and healthy dish that can easily fill out a lunch box or a star on a party platter. I recently discovered a tahini made from black sesame seeds and was inspired to make black hummus by replacing traditional white sesame tahini and cream-colored chickpeas with black tahini and beluga lentils - the result is a beautiful midnight-hued dip.

Unlike many dips, this recipe features an almost endless number of nutritional superstars. The olive oil, garlic, and lentils alone deliver a hefty punch of good-for-you nutrients. Yet it’s the stunning, onyx-colored black tahini that takes center stage, both for its deep earthy flavor and healthy concentration of iron, calcium, and fiber. This recipe has quickly become a satisfying everyday food and one that I call upon to impress at dinner parties.

Having trouble finding beluga lentils? Black beans make a great substitute. If your grocery store doesn’t carry black sesame tahini, you can order it online here - or use the classic tahini from white sesame seeds which will produce a hummus slightly lighter in color, but still tasty.

Midnight Hummus Recipe

2 medium cloves garlic, peeled
2 cups beluga lentils, cooked
1/4 cup black sesame tahini
1/3 cup extra virgin olive oil
juice of ½ lemon or more to taste
2 teaspoons ground cumin
1/4 teaspoon salt or more to taste
fresh ground black pepper to taste

Place garlic into your food processor and pulse until finely minced.

Add the remaining ingredients and process for 1 minute.

Scrape down the sides of the food processor. Taste and adjust for lemon juice, salt, and pepper. Process until well combined and smooth.

Serve this versatile hummus on whole grain crackers, as a dip for crisp vegetable crudités scattered with white sesame seeds, or spread inside of a warm pita with a slice of tomato, sprinkle of feta cheese – and maybe a few mint leaves.

Makes about 2 1/2 cups.

Comments (5) | January 4 - 3:07 PM

category: New Products, Recipes, Superfoods, Vegan / Veg