Easy Homemade Tahini Recipe - How to Make Tahini
Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled (or natural) sesame seeds for tahini. Tahini can be kept in the refrigerator for a month.
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Homemade Tahini Ingredients (the recipe is on Inspired Taste)
• 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
• 2 to 4 tablespoons neutral flavored oil such as grape seed, vegetable or a light olive oil
• Pinch of salt, optional
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Chapters:
00:00:00 - Introduction to Homemade Tahini Recipe
00:00:13 - Making Tahini
00:00:22 - How to Toast Sesame Seeds
00:00:36 - Toasted Sesame Seeds
00:00:49 - Creating a Crumbly Paste
00:01:08 - Blending the Ingredients
00:01:49 - Homemade Tahini Storage Tips
02:00:00 - Using Tahini in Hummus
00:02:11 - Check out our YouTube Channel!
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How to make Creamy Hummus | MyHealthyDish
#Shorts #Creamyhummus
The secret to making creamy hummus is to remove the outer husk of the hummus and add a few ice cubes when blending. I serve it with toasted Naan and a side of veggies for a healthy vegan lunch. Hummus is also a great appetizer or healthy snack.
Easy Homemade Hummus Recipe from Scratch
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again. Subscribe ►
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2 qt plastic container -
Colander -
Chickpea Pot -
Garlic Confit Pot -
Food Processor -
Glass Mixing Bowls -
Measuring Cups -
Ingredients for this recipe:
• 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
• ½ cup tahini
• juice of 1 lemon
• 1/3 cup roasted garlic
• ¼ cup roasted garlic olive oil – see notes on how to make
• sea salt and cayenne pepper to taste
Serves: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley.
Chef Notes:
• Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
• Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
• Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving.
• How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
• You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
• Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
• To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
• You may need to adjust the flavor with more tahini, lemon juice or salt.
What happens when you eat chickpeas!
Do you like chickpeas? Share some recipes ???? they are versatile and can be used in a variety of dishes such as salads, soups, stews, and even desserts!
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