Directions: |
Directions:Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. |
Directions: |
Directions:1. Toast raw sesame seeds (optional): Toasting raw sesame seeds gives the tahini a nuttier flavor. On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. Alternatively, toast the seeds in the oven: Preheat the oven to 350°F. Spread the sesame seeds on a rimmed baking sheet. Toast the seeds, stirring once or twice, until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. 2. Place the sesame seeds in a food processor: Place the sesame seeds in a food processor fitted with the S-blade. (Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.) 3. Grind the sesame seeds: Process for 2 to 3 minutes until the sesame seeds form a crumbly paste. 4. Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste. 5. Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached. 6. Add salt (optional): Add salt to taste and process until combined. 7. Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.
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