(1) The wonders of Tahini (for a Lebanese dinner)

Tahini is a paste made out of crushed sesame seeds and is chock full of vitamin E.  It is used as an ingredient to make both Hummus and Baba Ganoush, adding a nuance of nuttiness to these two dips.

It is a very compact, oily paste and you’ll have a hard time removing a spoonful from its jar.  Its consistency is so gungy and thick that it’s a good idea to smooth it up before adding it to either the hummus or baba ganoush.

See how ‘oily’ the tahini is (it’s made from seeds remember)!  There in a glass bowl is about one tablespoon of tahini paste.

Add a little bit of water, then a little bit of lemon juice (more water, proportionally, than lemon … otherwise it will get too tart) and stir with a spoon.  Keep adding until you reach the right consistency (see photo below).

The final tahini will be as runny as a yogurt, say.

By the way, tahini can be eaten in its own right as a dip …. add some garlic to it, and a little salt and pepper.

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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