Authentic Chickpea & Sesame Recipe – Creamy Tahini Style Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Chickpea & Sesame Recipe – Creamy Tahini Style Dip

Hey everyone! I’m so excited to share this recipe with you. It’s for a creamy, dreamy chickpea and sesame dip that’s become a total staple in my kitchen. Honestly, once you try making your own, you’ll wonder why you ever bought the store-bought stuff! It’s incredibly versatile, healthy, and bursting with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chickpea dip. It’s a little different, leaning into the wonderful nuttiness of sesame seeds to create a flavour profile that’s reminiscent of tahini, but with a unique Indian twist. It’s super easy to whip up, requires minimal ingredients, and is perfect for a quick snack, a party appetizer, or even a light lunch with some warm pita bread and fresh veggies. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this delicious dip:

• ½ cup dried chickpeas (about 160g)
• 3 tablespoons white sesame seeds (about 21g)
• 1 teaspoon garlic
• 1-2 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil (60ml)
• 1 teaspoon cumin powder (about 5g)
• ½ teaspoon salt
• Pinch of baking soda

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

• White Sesame Seeds: Don’t underestimate these little guys! Roasting them really brings out their flavour. I always use white sesame seeds for this recipe, as they have a milder, more delicate flavour than black sesame seeds.
• Chickpea Soaking & Cooking: Soaking the chickpeas overnight is key for a creamy texture. Don’t skip this step! If you’re short on time, a quick soak for at least 4-6 hours will also work. I usually add a tiny pinch of baking soda to the pressure cooker – it helps them get super soft.
• Olive Oil Quality: A good quality extra virgin olive oil really shines through in this dip. Look for one with a fruity aroma and a peppery finish.
• Cumin Variety: I prefer using a freshly ground cumin powder for the most vibrant flavour. If you’re using pre-ground, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak those chickpeas! Place ½ cup of dried chickpeas in a bowl and cover with plenty of water. Let them soak overnight (8-9 hours).
2. The next day, drain the chickpeas and pop them into your pressure cooker. Add a pinch of salt and that tiny pinch of baking soda, and 1.5 cups of water. Pressure cook for about 12 minutes, or until they’re beautifully soft.
3. While the chickpeas are cooking, let’s work on the sesame seeds. Heat a small pan over low heat and dry roast the 3 tablespoons of sesame seeds until they’re lightly golden and fragrant. This usually takes about 3-5 minutes. Be careful not to burn them! Let them cool completely.
4. Once cooled, grind the roasted sesame seeds into a fine powder using a food processor. You might need to scrape down the sides a few times.
5. Now for the magic! Add 1 teaspoon of garlic, 1-2 tablespoons of lemon juice, 4 tablespoons of extra virgin olive oil, 1 teaspoon of cumin powder, and ½ teaspoon of salt to the sesame powder. Blend everything together until you have a smooth, luscious paste.
6. Finally, add the cooked chickpeas to the paste and blend until everything is creamy and well combined. If the dip is too thick, add 2-3 tablespoons of water, one tablespoon at a time, until you reach your desired consistency.
7. Give it a taste and adjust the seasoning if needed.

Expert Tips

• Don’t be afraid to experiment with the amount of lemon juice – some people prefer a tangier dip!
• For an extra smooth dip, you can remove the skins from the chickpeas after cooking. It’s a bit of a pain, but worth it if you’re aiming for perfection.
• If you don’t have a food processor, you can use a powerful blender, but you might need to add a little more liquid to get things moving.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: It already is vegan! Just double-check your olive oil if you’re super strict.
• Gluten-Free Confirmation: Naturally gluten-free, so everyone can enjoy!
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the sesame paste. My friend, Priya, loves adding a tiny bit of cayenne pepper too.
• Regional Variations: While this recipe has Indian influences with the cumin, you can lean into Lebanese flavours by adding a bit of tahini (about 2 tablespoons) and a sprinkle of sumac.

Serving Suggestions

I love serving this dip with warm pita bread, crunchy veggies like carrots and cucumber, or even as a spread for sandwiches and wraps. It’s also fantastic with falafel or grilled chicken. A drizzle of olive oil, a sprinkle of paprika, and some fresh herbs (like parsley or cilantro) make it look extra pretty.

Storage Instructions

This dip will keep in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify slightly over time.

FAQs

Let’s answer some common questions!

• What is the best way to soak chickpeas for optimal texture? Soaking overnight in plenty of water is best. Adding a pinch of baking soda helps soften them even more.
• Can I use pre-cooked chickpeas to save time? Absolutely! Just make sure they’re well-drained and rinsed. You might need to adjust the amount of water you add when blending.
• What type of olive oil is best for this recipe? A good quality extra virgin olive oil with a fruity flavour is ideal.
• How can I adjust the consistency of the dip? Add water, one tablespoon at a time, until you reach your desired consistency.
• Can this dip be made ahead of time? Yes! It actually tastes even better after the flavours have had a chance to meld together.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!