Homemade Tahini and Black Garbanzo Hummus

I found myself wanting hummus this weekend, but without the necessary Tahini. I knew that I had about a quarter of a cup of sesame seeds and some sesame oil, so I figured I could make some sort of homemade Tahini that would work for this particular dip. 

Now Tahini is traditionally made through a process that involves a lot of work. Sesame seeds are soaked in water for 25 hours, then crushed to loosen the outer coating. This coating is then removed and the kernels are grilled and then milled. Um, I am fairly certain I don't have a grill small enough for sesame seeds...

However, it is entirely possible to make Tahini dip at home. This is a much shorter process that results in a different texture, but similar flavor. I made a small batch because I didn't have many seeds...and quite frankly, I didn't want to invest a lot of product in my first effort.

And, something to think about ahead of time: you will need a device that is capable of making paste out of tiny seeds. If you were using a large quantity of the little buggers, you can process them in the food processor, but this recipe contains such a small amount that I found the blades couldn't do much. Fortunately, I have an unbelievable Japanese mortar and pestle (called a Suribachi and Surikogi) that has ridges along the sides of the ceramic bowl...perfect for sesame pulverization.

Here's how I made it at home:

1/4 cup sesame seeds
1 Tbs olive oil
dash sesame oil
coarse salt

Add sesame seeds to a skillet on medium heat, toast until they start to turn a golden brown. Add seeds and coarse salt to mortar and pestle and start mashing away. As the seeds start to break up, add olive oil and sesame oil. Continue until it reaches your desired consistency.

As I said in the beginning, the whole purpose of the tahini was to make hummus. I had a small amount of black garbanzo beans left (that I had grown last summer) and I wanted to use them up. I started by soaking the beans overnight. Then, I simmered them on low for a couple of hours. I was surprised at how long it took for the little dudes to reconstitute. Once they were tender, I added them to the food processor. Here's the recipe:

8 oz or so of garbanzo beans
2 cloves of garlic
tahini paste we made earlier
2-4 Tbsp extra virgin olive oil
juice from one half of a lemon 
salt and pepper

Add beans,garlic, tahini paste, and lemon juice to a food processor. Pulse to combine. Stream in a couple of tablespoons of really good extra virgin olive oil to help the hummus come together. Stop and check out the taste. If the taste and texture is where you want it, then you are done. If not, add either lemon juice, olive oil or salt to adjust until you reach a combination that is best for you.

Hope you enjoy this recipe....have you ever tried to make tahini at home?

Comments

[Keli Whidden]

I've not tried to make Tahini (bought a jar that will seemingly last forever!)but I do make hummus pretty frequently with canned garbanzo beans. Now, going to have to look for black garbanzo beans at our market to give it a try with dry! Do the black ones taste different?