Creamy hummus with sesame-infused olive oil and fresh dill

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Creamy hummus with sesame-infused olive oil and fresh dill. (Photo: Misha Jordaan)
Creamy hummus with sesame-infused olive oil and fresh dill. (Photo: Misha Jordaan)
Prep Time: 10 min
Servings: 500ml hummus
Cooking Time: 1 hour overnight
  • 60ml - sesame seeds
  • 125ml - olive oil
  • 2 - garlic cloves, peeled and bruised
  • - juice of 1 lemon (or more, optional)
  • 30ml - full-cream yoghurt
  • 410g - 2 x cans chickpeas, drained
  • - salt
  • - fresh dill
  • - pitta bread wedges, to serve

1 Sesame oil Toast the sesame seeds in a dry saucepan until golden brown, stirring often to prevent burning. Remove from the heat and add the olive oil – be careful not to let the oil splash. Close the lid and leave in the saucepan for an hour or overnight.

2 Hummus Put the garlic, lemon juice, yoghurt, chickpeas and 60ml (¼c) of the sesame-infused oil in the bowl of a food processor and pulse until fine and smooth. Season with salt and more lemon juice (if using).

3 To finish Transfer the hummus to a serving bowl and drizzle more sesame oil over. Finish with fresh dill and serve with the pitta bread wedges. 


To make the hummus extra light and smooth, add 4 ice cubes along with the chickpeas to the food processor.

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