Location: Oakland, California
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|PART ONE: Make Tahini
Tahini (Sesame Seed Paste) Recipe
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.
Yield: 1/2 cup
Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.
PART TWO: Make Hummus
Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two can also be added to Middle Eastern or Greek-style pilafs and stews to add richness.
2 cloves garlic—roughly chopped
¼ cup lemon juice (freshly squeezed from lemons is best!)
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini (see above)
1 teaspoon sea salt
PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.
Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.
Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.
Hummus should be smoooooth and CREAMY! Not thick and chunky and dry like the pseudo-hummus available at most restaurants and grocery stores. I learned how to make hummus from an ex-boss' wife who is Lebanese and she made the BEST hummus ever. Your hummus' consistancy should be a little creamier and runnier than sour cream. Top with a pool of olive oil and shake a little paprika and red hot pepper flakes on top. Yum.