An essential ingredient for Authentic Middle Eastern Hummus.
Tahini is a paste made from sesame seeds and olive oil and is an essential ingredient in hummus. I have seen recipes on the internet for tahini-free hummus, but the taste of the hummus before I add the Tahini is just not the same, those who know the way real hummus should taste will notice the lack of flavour that only comes from the sesame seeds.
Depending where you live it can be hard to find tahini in the shops or market, here in Manzanillo I think its pretty much impossible to find. Thanks again to my friend Diyana I have a pot of it in my fridge that she made herself and gave me a while ago. Since then I have made hummus a few times and it’s always been delicious, here is the link to my recipe for Authentic Middle Eastern Hummus.
You will need a coffee grinder or one of those attachments for blenders that allow you to blend seeds and nuts etc.
Toast the sesame seeds lightly in a pan or comal over a medium heat. Put into coffee grinder/blender blend until you have a fine powder, like ground almonds.
Next add the olive oil gradually and blend well until you get a thick and creamy texture, like peanut butter but a little thinner.
Store in an airtight container in the fridge.
This lasts for months as the oil preserves it so no need to make it fresh every time, better to make up a batch and store it.
It can go a little hard when left in the fridge for a long time. Take it out and leave at room temperature for at least 10 mins, then stir it and if necessary add more olive oil and mix it in to bring it back it to a thinner more pliable paste.
I only know of it being used for hummus, I have no idfea if there are other recipes that use Tahini so if anyone has any suggestions I’d be interested to know them!
- tahini takes the lead: frozen tahini banana cups (veggienook.com)
- Super Creamy Raw Tahini Hummus Recipe (organicauthority.com)
- Basil Hummus (balanceandblueberries.wordpress.com)