In a food processor combine almond flour, icing sugar and salt and whizz about 20 seconds until fine. Sift into a bowl.
Using an electric stand mixer beat the egg whites and cream of tartar until soft peaks form. While beating gradually add the white sugar and beat until stiff peaks form, about 10 minutes. Preheat the oven to 95 degrees C.
Using a spatula, fold the sifted ingredients into the meringue. Place the batter into a piping bag. Line baking trays with baking paper. Pipe 4cm rounds on the paper about 3cm apart. Sprinkle with the sesame seeds.
Place in the oven, one tray at a time, for about 15 minutes to dry out the shells. Increase temperature to 180 degrees C and bake 10 more minutes or until just firm. Let cool for 1 hour before filling (meanwhile, bake the other trays).
Lay out the macarons in two rows. Spoon or pipe some hummus onto one macaron and top with the other. These are best made right before serving.