Wholesome homemade Tahini is the secret ingredient to make this hummus so delicious and nutritious. Most of the store bought Tahini is made from refine white sesame seeds(hulled) which is absent for the power pack of nutrition that are in the hull, similar concept to white rice vs brown rice.
- 1 cup Organic chickpea(garbanzo beans)
- 1 cup Organic unhulled white sesame seeds
- 2-3 Tsp toasted sesame oil
- 1 lemon
- 5 garlic cloves
- 1 pinch cumin powder
- 1 tsp roasted onion powder
- to taste salt
Soak chickpea in water for 8 ~24 hours. Pressure cook the bean on high heat for 9 minutes (natural relase) or 15 minutes (quick release).
While bean is cooking,prepare the homemade taihini by roasting the whilte sesame seeds in a pan on high heat for 3 minutes. Keep stirring and taste testing it every 30 minutes until the raw taste is completely gone. Non-hulled sesame seeds taste stronger than hulled sesame seeds. Naturally they has a hint of bitterness in raw, roasting would reduce that.
Cool down the sesame seeds. Blend the seeds in a food processor or blender until smooth. Add 1 Tsp of toasted sesame oil at one time and keep blending until everything is homogenized and look like warm peanut butter consistence. Season it with salt. Set aside.
Now blend the chickpea, finely chopped garlic in a food processor until smooth. Add 1/3 or 1/2 of the tahini you just made. Squeeze in the juice of 1 lemon. Salt, cumin powder, onion powder. Keep blending it until everything incorporate. Taste and adjust seasoning if necessary.
Great to serve with pita bread as a dip or spread on a sandwich. If loosen it up with pasta water, it cannot be a better vegan version of pasta sauce. Recipe here https://cookpad.com/us/recipes/8063956-pappardelle-with-creamy-hummus-saucevegan?via=sidebar-recipes
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