My mum is against eating anything not-food-coloured, which seems sensible until you find out it means she won’t eat Oreos. Fortunately, after some suspicious looks, she agreed to try my latest kitchen experiment. I don’t know that I’ve turned her around, but this at least has her seal of approval.
Grey hummus might not be the most photogenic or appetising creation, but it tastes damn good. Black sesame seems to be found more commonly, though not exclusively, in sweet foods but after discovering an extortionately priced pot of black tahini online, I knew I wanted to try is. The recipe is unlike ordinary hummus. It’s rich, sweet and salty. Adjust the ingredients to your liking, try new things (maybe add something to make the colour a little less-sludge-like).
3 tbsp black sesame seeds
1 tbsp olive oil/vegetable oil
1 tsp lemon juice
2 tsp icing sugar
1/4 tsp salt
200g chickpeas cooked until very soft
Grind the sesame into a fine powder (a coffee grinder is perfect!)
Tip the seeds into a bowl and add the oil, lemon juice, sugar, and salt. Mix into a thick paste.
Finally blend the chickpeas and water. Add the tahini and continue to blend until fully mixed.