Hummus Tahina

The stuff:

• 1¼ cups dried chickpeas
• 1 tsp baking soda
• 6½ cups of water
• 1-1 ½ cups tahini paste*
• 4-6 tbs fresh lemon juice
• 4 cloves garlic
• 6+ tbs ice water
• Salt
• Extra Virgin Cold Pressed Olive Oil
• Never Not Eating Za’atar
• Never Not Eating Chraime

The method:

1. Soak chickpeas in water, overnight.
2. Drain and place in a saucepan on medium heat, adding the baking soda.
3. Cook, stirring constantly, for 5 minutes.
4. Add the water and bring to a boil, skimming constantly through the cooking process, and discarding any foam and skins that float to the top.
5. Cook the chickpeas for 30-40 minutes, until they are very tender and break apart easily when you press them between your fingers.
6. Drain the chickpeas and place them in your food processor, processing until you get a stiff paste.
7. While still processing add tahini, lemon juice, garlic and salt until blended through.
8. Add the ice water slowly and blend for 5 minutes, until smooth and creamy. You want it to look pale.
9. Serve immediately while still warm.
10. Schmear in a bowl and drizzle some extra virgin cold pressed olive oil, and sprinkle with Chraime and Za’atar and enjoy with grilled or fresh pita, pickles, etc.

 Homemade Tahini

The stuff:

• 3 cups white sesame seeds
• ¾ cup Extra Virgin Olive Oil
• 1-1½  tsp salt

The method:

1. Toast the sesame seeds in a pan on medium high heat, watch that they don’t burn.
2. Allow to cool.
3. Add to a food processor and blend with the oil and salt until smooth.
4. Store in an airtight container.