© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

If you have a high speed blender, use it to make tahini. Otherwise use your food processor. Just keep in mind using a food processor will take lots of time, it took me almost two hours, because I took short breaks in between to prevent my food processor from overheating, and you should scrape down the sides every now and then. You don't have to toast the sesame seeds, but toasting process is what helps the seeds to release their oils, thus making them easier to blend.

Hummus, originating in the Middle East, has been gaining popularity all over the world as this dip is very delicious and versatile. You can make a chorizo hummus bowl, or a hummus using chickpea flour, or cauliflower hummus, or this beautiful pink beet hummus. So here is my new addtion: Black Tahini Hummus. Garnish with your favourite toppings and serve with crackers, pita or crudites. Leftover hummus will keep in an airtight container in the refrigerator for up to 5 days.
Black tahini has a stronger flavour than the traditional white one, so when working with it, you need to add some sweetness to cut through that flavour. For this tahini, I added 2 teaspoons of maple syrup. Use black garlic if you can find them, otherwise, regular garlic works just fine.
Read more »Eat,Drink And Be Merry!

...