Tahini Hummus

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Tahini is made from crushed Sesame Seeds, shop bought Tahini will have a layer of oil on the top when first opened, it must be mixed in well before use this can proof difficult, I find it easiest to empty the contents into a large bowl and use a hand blender, then pour it back into the original container, this only need to be done on the first use, it seems to stay mixed after this, only requiring a quick stir before use.

You can make Tahini from scratch by roasting sesame seeds in a pre heated 350 degree oven ( do not let them burn), then you need to grind them in a spice mill or a blender until they form a paste, when using a blender you might find you need to add a little olive oil.

Tahini Hummus Recipe

  • 90g Cooked Chickpeas 

  • 60g hummus 

  • 1 Clove Garlic 

  • 1 good pinch of Salt 

  • 30ml + Water 

Method 

  1. Place all the ingredients into a blender.

  2. Blend to a smooth consistency

  3. Add a little more water at a time until you get the consistency required.

This recipe will make about 1 cup of Hummus, depending how much water you add and will keep in an air tight container in the refrigerator for 4 to 5 days.

A lot of hummus recipe’s show it served with oil poured over the top, it’s not to my liking but it’s an option. Other options are to use alternative pulses such as cooked beans or cashew nuts. Try adding a little curry powder or herbs when blending, the options are endless.

Recipe from Diane’s Recipe Collection

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