You can’t deny that hummus is one of those superfoods that us health nuts (or not) can’t get enough of. I remember in college, all the girls at the gym would be like, “omgz, I LUUUURRRRVVVEEEE hummus, I like eat it like everyday! It’s like so filling and like amazing!” I hope you read that in the most ditziest & high-pitched voice, ever.
I didn’t know what all this rage over hummus was, I thought it looked gross and like a pale paste that you put on your face at a spa. Yeah, I was totally living under a fossil and didn’t care for it.
UNTIL. They had samples at Costco (aren’t those the best?!) and I fell in lurve. I wanted their entire tub. I would’ve fought the sample lady for it. Sike. That would’ve been hella embarrassing. So yeah, isn’t that a cool story?
To make hummus, it requires tahini. I didn’t want to spend $7 on a bottle at Whole Foods. I didn’t think I’d be able to use it quickly, so making my own was just easier (it’s TWO ingredients) and I could control how much of it I wanted to make.
Homemade Tahini Sauce
Yield: 1/4 cup | Prep Time: 30 minutes | Cook Time: 5 minutes
1/2 cup white, unhulled, sesame seeds
- Toast sesame seeds on low heat in a skillet for 10-15 minutes until seeds are toasted, stirring often, careful not to burn them.
- Let sesame seeds cool for about 10-15 minutes before putting in food processor.
- When ready add sesame seeds to food processor and drizzle 3 tbsp. of olive oil to get it started. As it’s processing, drizzle in more olive oil until it comes together in a liquid paste. Not too thin or too thick.
- This can be covered and refrigerated for a few weeks.
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