The price of Tahini in Korea is outrageous. So much so that I’ve considered making it myself since there is an abundance of sesame seeds in this country. That’ll be a project for another time because I have a dinner party tonight that I need to get prepared for. Here’s a no tahini recipe I found from mothering.com

I think I’m going to level it up with a bit of cilantro and some black olives. If I had a food processor I would add cashew butter.

Dan

Another big fan of Bobbi’s Hummus here. I looked at their ingredient list and nutrition information and developed a recipe for humus that tastes very much like Bobbi’s MY FAVORITE HUMMUS.

1 15 oz can (~1 1/2 c) chickpeas/garbanzo beans, rinsed and drained
2 T olive oil
2 T safflower oil
2 T grapeseed oil (or more safflower oil, or any other mild-tasting oil)
6 T water (just over a third of a cup)
1/4 t lemon juice, preferably fresh
3/4 t salt
pepper to taste
2 cloves garlic, add more to taste

Peel and crush the garlic. Let it sit a minute. (Letting garlic ‘breathe’ a little before cooking enhances ithe bioavailability of its goodness, or so I’ve read.) Put everything in a food processor. Blend until smooth, and chill thoroughly.

Other options: parsley, cilantro, roasted peppers…

Much cheaper than the $4-5 at whole foods!

Bobbi’s uses soybean oil, which I don’t have and I don’t believe it’s the healthiest. I tried using all olive oil, and the olive taste was overwhelming! I’ve never tasted a dish with olive oil that tasted so much of olives! I’m sure canola oil would work well also.

About the garlic: how much you use depends on when you’re planning on serving it. If you’re going to be eating it right away, stay a little leaner on the garlic. If you’re expecting it to last you a few days, 2 cloves will by no means be enough. Once, I made the hummus on a Sunday, gave my daughter some on Tuesday – you could smell her garlic breath from across the room! – and then by Wednesday it was as bland as anything! Go figure! The garlic seemed to have dissipated overnight.

Enjoy!

Aven