I made some hummus using canned garbanzo beans that I put into a blender with three tablespoons of neutral olive oil, juice from half a lemon and of course some salt and pepper. Blend for a few minutes until smooth and creamy. I did not add any tahini paste. The store nearby no longer has bottled tahini on its shelves.
The hummus tasted slightly different without the tahini. Anyways, my son failed to notice it and he even mentioned that he enjoyed eating the crisps and broccoli with the hummus.
I decided to try making some tahini for my next batch of hummus. I bought a small bag of hulled white sesame seeds and lightly toasted them in a flat pan over medium heat. You really have to be watchful and stir the sesame seeds constantly as they burn easily.
(Should have used a smaller container for the tahini)
When the sesame seeds are cooled, grind into a paste in a food processor. It takes about five minutes. Then slowly pour in about three tablespoons of grapeseed oil until smooth and creamy. Add a bit more oil if required.
Transfer the thick creamy paste into a container and refrigerate if not using the tahini immediately. This homemade tahini should keep for at least a month in the fridge.
