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Journal
Kinda Sorta Our Blog
Get a peak behind the scenes, and learn a little about who we are, what we do and why we do it!
What Makes Regenerative Agriculture Different
There are a number of things that help us stand out here at Little Sesame – we use 100% organic chickpeas, we “spin” our hummus, we’re founded by chefs… but one of the traits we’re most proud of is...
Four Nutritious Combos For Your Child's Next Packed Lunch
It just so happens that our hummus is an incredibly versatile addition to any lunchbox – rich in fiber, protein, and healthy fats. Here are four delicious and nutritionally balanced lunch combos in...
Artichoke and Preserved Lemon Hummus Toast
It’s summer! (well, almost). What better way to celebrate the warmer weather than artichoke, lemon, and fresh herbs? We got back in the kitchen and cheffed up a lovely, summery appetizer for your n...
Asparagus and Poached Eggs over Tahini Sauce
Meet the new brunch of your dreams. Late spring is here – flowers are blooming, produce is flourishing, and we’re craving all the fresh flavors. We're serving up our favorite preparation of asparag...
Farideh Sadeghin, Brooklyn based chef and producer, created her new favorite version of the classic wedge, featuring crispy spiced chickpeas, sliced radishes and cucumbers, crumbled feta cheese, a...
Happy Earth Day from Little Sesame and the USDA
Huge news this Earth Day! The USDA has awarded Little Sesame $2.2M to help build the organic market in the U.S. by continuing to create direct markets for chickpea farmers in Montana and across the...
Foraging, flowers & a new seasonal flavor, OH MY! Like our Greens Goddess hummus, this recipe encourages you to get outdoors, put on some good jams and enjoy delicious and fresh food. Without f...