I. ♥. HUMMUS!

No really, I LOOOOOOOOOOOOOOOOVE hummus!

I showed you already how to make the most amazing, creamiest hummus from scratch.  Once you make this you will never, EVER buy that store-bought stuff again!

Next I shared with you a twist on the classic hummus by using oven roasted cauliflower.  Roasted Cauliflower Hummus?!  I know, right!  It’s beyond amazing!

While you all commented how much you loved both a bunch of you said that you had a really, really hard time finding Tahini which is a staple in making hummus.  Sure you can order it online or locate it in specialty food stores but you often pay out the wazoo for a small jar.

What if I told you that you could make your own tahini from scratch, at home, using only 3 ingredients?

No really, you can make your own!

It’s super, SUPER simple and saves you a bajillion dollars.

Well okay, not exactly a bajillion but still a butt load.

Hmmm.. how much money technically equals a butt load?  I guess it would go by the size of the booty?  LOL

Yeah… I tend to wonder things like this.  Strange, I know but you love me *wink*

But seriously, this is one of the EASIEST recipes to make.

Tahini from scratch

• Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

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Ingredients

• 1 cup sesame seeds
• 1/4 cup olive oil (plus extra if needed for thinner consistency)
• Salt, to taste

Instructions

1. Preheat oven to 350°F.
2. Spread sesame seeds on a parchment-paper-lined cookie sheet, and bake for 6 minutes.
3. Toss the seeds and re-spread out and bake for 6-8 min or until sesame seeds
4. are fragrant and golden brown.
5. Immediately remove from the pan and place in a bowl to cool down.
6. Add to food processor bowl.
7. Grind for 1 minute, or until seeds have broken down.
8. With the processor on, drizzle in olive oil, and continue to grind until a smooth paste forms (~1-2 minutes). If mixture is too dry, then add more olive oil, 1 tsp at a time.
9. Season to taste.
10. Store in glass jar (covered) in the fridge. Will last for about a month.

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