Recipe by Ski Mom
"I have always loved making hummus for my family (which usually included tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini) I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, SOY FREE, DAIRY FREE, GLUTEN FREE AND GRAIN FREE. Enjoy!"
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olive oil, or as needed
Toasted the seeds in a dry saute pan on the stove top because it's easier for me to watch their browning that way. Considering the price of tahini at the store, I thought it was fair to make it instead (Buying the seeds in bulk or in bags from the health food store is much more cost effective than buying the little jars from the spice section!) Not only that, it probably took me as long to make this as it does to stir the store-bought container when the oil has separated, lol! I feel it needed a pinch of salt to brighten the sesame flavor. I made just enough tahini for making a garbanzo can's worth of hummus (quartered this recipe). Look forward to making that tomorrow!
I bought toasted seeds. Had to add over 1/2 cup olive oil, 1cup of water and about a half of a cup of lemon juice. My super fancy blender kept seizing up. By the time I was done I had a burnt seed soup. Will try again buying regular seeds.
Great recipe! I tasted my sesame seeds on the stove in a dry pan, this was perfect in my humus!
I wanted to make my own tahini to reduce sodium. This was very easy and it tasted great! I used it to make a low sodium hummus that also turned out great. Thanks!
Very easy and satisfying. I need to be a bit more vigilant while the seeds are toasting next time (they got a tad brown). The hummus I made is delicious though!
Loved it, but it is kind of expensive to make.
I used this to make the "Real Hummus" recipe on AR. This was easy to make. I needed to add extra olive oil for it to blend properly. Also, I used black and white sesame seeds which gave it a darker color than the one on the recipe's main page.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 113
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