and sauces too. Toasting was key, it elevates the flavor simply but wonderfully.
I promised I wouldn't keep you waiting...here is phase three of the ingredients for homemade hummus. And while I have enjoyed making some of the key ingredients from scratch, don't let my adventure keep you from making it easier for you if so inclined. I can tell you that it's easy and it is, but I also know that sometimes even easier would be to open a jar of Tahini and a can of chickpeas and be done with it. Still, not to twist your leg or anything, this homemade version of Tahini that starts with toasting the seeds is absolutely bombalicious.
When I read the ingredients on the jars of Tahini I found at Sprouts, they all included sesame seeds and olive oil; I couldn't help but think...wait, I can do that! So I did. The beauty of making it from scratch is that I could toast the seeds. I like sesame seeds OK but I LOVE them toasted so it stands to reason that the paste made from them would be elevated too, right?
And I was right. The second time I tried at least. The first time? They did not burn but were just a warmer brown and very clearly toasted and I am so glad I took a quick taste before adding that paste to other ingredients. It did not taste burnt because it was not, but the taste was bitter. So listen carefully please? Just a couple of minutes is all that is necessary; just enough to turn more off-white than white; once you see a couple start to get brown; remove them from the fire and dump them on a plate or a cookie sheet so they don't cook anymore at all.
See those seeds in the pan? They are 'just barely' darker than when they came out of their packaging from the market. If you walk away and leave them and they turn actual brown? See if Mikey will eat them but do not use them in tahini, OK?
Tahini sounds so exotic but it could not be easier. It is simply the toasted seeds blended in a blender or food processor until the seeds are broken down and the oil is released and they emulsify into a paste. I added a bit of olive oil to make sure it's smooth but just a bare minimum amount. That's it, really. So go on, buy a package of it to use or really, please don't, making it yourself is just so easy.
Now that we've made it through the first three steps of making Artichoke and Roasted Garlic Hummus, namely roasting the garlic, making the chickpeas in an Instant Pot and today preparing the Tahini, next up is the end result of this challenge, the real deal, this Artichoke and Roasted Garlic Hummus. Yes I'm going to tease you a bit. Isn't she lovely?
I'll post the final wrap up on Tuesday for this absolutely amazing, delicious, to die for, yummy Artichoke and Roasted Garlic Hummus. If you're following along and want to make it soon; you'll need to have some artichokes on hand (canned or packed in oil and rinsed), fresh lemons, pine nuts, and parsley. Yes, pine nuts are pricey so a couple of suggestions. I think they can be found at some bulk bins so you can just buy a small amount but in lieu of that; try toasting some chopped walnuts, they are most often my go to when I'm substituting for pine nuts.
See you Tuesday!
Tahini - A Toasted Sesame Paste
Toasted sesame seeds are ground into a flavorful paste that can be used in hummus, salad dressings and sauces.
Ingredients
- 1 cup (about 5 ounces) sesame seeds
- 2 to 3 Tbsp olive oil
- Pinch of salt, optional
Directions
Toast the Sesame Seeds:- Put the sesame seeds into a dry, wide skillet set over medium-low heat and toast, stirring constantly until the seeds become fragrant with a very light color; about 3-4 minutes. Do NOT brown.
- Immediately remove the seeds to a plate or flat pan to cool; leaving them in the skillet may allow them to burn.
- Put the sesame seeds into a blender or the bowl of a food processor. Process until the seeds form a crumbly paste that sort of stick together, about 1 minute
- Add 2 tablespoons of the olive oil and blend or process for 2 to 3 minutes more, stopping to scrape the bottom and sides of your appliance a couple of times until the mixture is smooth.
- Add additional oil if necessary until the Tahini is just barely pourable. Season to taste with salt and pepper and process again until thoroughly combined. Chill until ready to use.
Recipe Notes
Tahini can be kept in the fridge for up to one month; if when using it appears separated, just stir thoroughly before use. Great on warm veggies and in salad dressings too!
