Tahini

[mosparky]

Odd how one thing leads to another and how this place can corrupt ones thinking. I have been craving Humus. I am not about to pay what the Deli wants for it. So I looked on line for recipes. There I ran across something called Tahini.
Now I'm side tracked to find out what that is. Then how to make it. Dang, sounds so good. But wait...What if I smoke the sunflower seeds, then use them to make Tahini which in turn can be used in the Humus.
Any one ever try this ??
Biggest problem I can see at this point is not eating all the sunflower seeds before I can make Tahini and not eating all the Tahini before I make the Humus.

 

[bluewhisper]

Yeah you're sliding down the slope. I whisper in your ear: Harissa.

 

[SmokinAl]

Your right it's expensive!
I'd love to have a recipe!
Al

 

[atomicsmoke]

Sunflower seeds? Tahini is made from sesame seeds.

I tried making humus once. Didnt like the results. I could still feel some bits of skin no matter how long i blitzed it in the food processor.

It was also separating (solid from liquid) once stored in the fridge.

Let us know if you have better luck.

Do you have a Costco nearby? They sell good hummus for a reaaonable price.

 

[mosparky]

Dang, you are correct. My bad. I don't know why I read 2-3 different recipes and still thought sunflower seeds. They clearly said Sesame. Working 7 days a week and 8-14 hr days is taking a toll on my old mind.
Still might have to give it a shot.

 

[mds51]

Good Afternoon
Here is a simple but really good recipe for Hummus. I substitute Kadoya Sesame Oil for the Tahini in order to give the Hummus a nutty flavor rather than the bland taste of Hummus when using Tahini. The small Oscar or Cuisinart Food processors work great for this recipe.
1 can Garbanzo beans drained
1 to 2 TBLS Fresh Lemon Juice
1 to 2 TBLS Kadoya Sesame Oil
1 to 2 cloves of Garlic
1/2 TSP Fresh Ground Black Pepper
1/2 TSP Kosher Salt Taste first before adding the salt
1/3 to 1/2 Golden Olive Oil. Do not waste Extra Virgin Olive Oil on this recipe and it affects the taste of the Sesame Oil

Put the garlic and salt and pepper in the processor and chop until finely minced. Added the Garbanzo beans and Lemon Juice and Sesame Oil and process until the beans are ground up completely. You may have to use a spatula to work the beans down to completely mix. Then turn the processor on and add the Olive Oil in a slow stream through the hole or opening in the feed tube. The oil will emulsify with the beans and the color of the mixture will turn from tan to almost white. Keep running the processor until all the oil is incorporated and the mixture is smooth. Taste for the need for salt or pepper. Sometimes the canned beans are salty and less salt is needed. Also the amount of garlic depending on taste can be adjusted. I find some garlic but not a lot blends well with the other ingredients and gives you a nice nutty tasting Hummus. I serve it with fresh cut cucumbers, red pepper strips and homemade Pita Chips. I specify the Kadoya brand Sesame Oil because it is best Sesame Oil I have found. It is available at most Asian markets.
Enjoy !!
mds51

 

[mds51]

Sorry !!!
The amount on the Olive Oil should read 1/3 to 1/2 Cup Golden Olive Oil.

 

[atomicsmoke]

Can you feel the skins in the final product?

 

[mds51]

Negative !!
The blade of a food processor combined with the emulsifying action makes for a nice smooth texture. Make sure you use a spatula to push down the bean mixture so it mixes everything thoroughly. I sometimes pulse the processor and the mixture falls back down into the blade. Other times you have to stop it and scrape the bean mixture down off the sides of the bowl. Once you start adding the Olive Oil it all comes together into a smooth mixture. I hope you enjoy it as much as we do.
mds51

 

[bregent]

Can you feel the skins in the final product?

I use this recipe below and end up with a very smooth product, even without removing the skins. If you want to remove some of the skins, shake them vigorously in a large jar and a portion of them will loosen and fall off. I've gone to the effort of removing all the skins and it's too much work for me. Just remove what comes off easily and leave the rest.
I've never seen it separate in the fridge.

http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

 

[bregent]

I use this recipe below and end up with a very smooth product, even without removing the skins. If you want to remove some of the skins, shake them vigorously in a large jar and a portion of them will loosen and fall off. I've gone to the effort of removing all the skins and it's too much work for me. Just remove what comes off easily and leave the rest.
I've never seen it separate in the fridge.

http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

And here's another technique for skinning them. I've tried it and it worked ok. It didn't get all the skins off, but again, you really don't need to:

 

[mds51]

As everyone says today, OMG!!! Please no offense but this is way to much work for such a simple dish. I can assure you the texture is as good as any store bought Hummus. You can make a lot of Hummus in the time you will mess around trying to take the skins off. Also do try the Kadoya Sesame Oil instead of the Tahini. This oil made from toasted sesame seeds makes a really big difference to a usually bland dip. The Cumin and other spices are good too but the Sesame Oil is our favorite. Even my Greek neighbor uses my Hummus recipe for her family since I gave her a batch.
mds51