I have that little portion of homemade tahini in the fridge and I am raring to use it in making hummus for lunch.
I have always used canned chickpea or garbanzo beans for hummus. Unfortunately, the store has run out of these canned beans. I bought a small packet of the dried beans and soaked them in water for several hours until completely doubled in size.
Then I boiled the rehydrated beans with three cloves of garlic in water until soft. I removed the skins from the beans and this effort actually took quite a bit of time.
After that I blended the softened beans together with the garlic and some three tablespoons of grapeseed oil. Also added half a teaspoon of salt, sprinkling of black pepper and cumin powder.
Lunch is ready with some roughly chopped crispy bacon, baked tortilla chips and vegetables like cucumber, broccoli and carrot.