Culinary Chronicles – Homemade Tahini Sauce and Hummus

Years ago we found hummus when we were in search of something healthy to eat while travelling around. Since then we’ve had it as nearly a daily part of our diet because we love it so much. But pretty much anything you buy already prepared cost more than making it yourself. A main goal in our lifestyle is to be frugal. Our mindset is,”Let’s make this ourselves.”

For years I’ve prided our mindset for its practicality, and I would recommend most people give it a try. But I must admit, lately I’ve wondered just how practical we are when all of our time is spent preparing things and very little relaxing fits into our schedule. Making things instead of buying them is more cost affective, and sometimes more healthy, that is why it is really hard for us to justify any other mindset. But what about having time for other things, things that may not be detrimental to living but necessary for a healthy mental state? It’s kind of a Catch-22 that only God can work out for us.

But all frustration aside, I’ve spent some hours in the kitchen trying to figure out how to make this Middle Eastern food for myself. After browsing recipes, and not finding just one in particular that I wanted to use, I made my first hummus using the info I had learned. Unfortunately, it turned out a little too dry.

Since then I’ve made some changes and this last time I was pretty pleased with the outcome. But first, the tahini sauce.

Tahini Sauce

 

Many hummus recipes call for tahini sauce but I’ve never had any to use. I wondered how it would change the flavor of the hummus so this time I made some myself.

I followed this recipe from A Table for Two and added some lemon juice and salt to give it more flavor. When toasting the sesame seeds I wanted to be really careful not to melt them. Once while making Bibimbap (click here for a good Bibimbap recipe) I put the marinated mushrooms and sesame seeds into the hot skillet and the result was disappointing. Needless to say, I’m more cautious with temperature now.

I started toasting the seeds at the lowest temperature on the stove but soon realized that I could bring it up more without endangering the seeds. When you see them browning lightly you’ll know you’re on the right track.

Hummus

Having pre-soaked a one pound bag of chickpeas and cooked them that morning, I decided to follow these two recipes from A Table for Two and Pinch of Yum, leaving the roasted red peppers out. (I’ve tried them in hummus before but haven’t been pleased with the flavor.)

Using this helpful chart from Be It Ever So Humble to figure out quantities, I made one batch of garlic hummus with half of the cooked chickpeas. It amounted to 3 cups.

Some recipes require you to “peel” the chickpeas. Obviously, this will result in a  smoother hummus but my family and I have never had a problem with the texture of it so I stick to the easier version — unpeeled.

I wasn’t sure what to do with the last half of the chickpeas since I didn’t want to use roasted red peppers but I had no idea where to go from there. Then Mum sent me the recipe for Green Monster Hummus via Pinterest and my mind was set. I think everyone agreed that this was the best hummus I had made yet; they even enjoyed the remainder of the tahini sauce by itself.

If you haven’t ever had hummus you must try it. Granted, the brands you choose will differ in flavor. We used to buy Sabra, and absolutely loved it, but stopped buying it when we found out they couldn’t assure us their product was made using non-GMO oils. From there we tried a handful of other brands until we finally settled on Athenos.

Then again, if you feel adventurous and want to make your own like I did, Pinterest is full of recipes to take your pick from.

Whatever you decide, be sure and tell me what you think!

Thanks for reading!

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