1 16oz can of garbanzo beans
1/4 cup liquid from can
3 Tablespoons lemon juice
1 1/2 Tablespoons tahini
2 cloves garlic (roasted is also good)
1/2 teaspoon salt
2 Tablespoons olive oil
Directions (Should this say "direction?" Singular? Get it?)
1. Blend together all ingredients in food processor or blender.
Of course, TFH is pretty well-known for wanting to complicate the uncomplicated, so she has started making her own tahini instead of buying it.
1 cup of sesame seeds
1/4 cup of vegetable oil
(This ratio works up to at least five cups of sesame seeds. TFH has never made nor plans to make five full cups of tahini, but she thought you'd like to know.)
1. Toast the sesame seeds 5-10 minutes in a 350 degree over, shaking often with spatula.
2. Cool for 20 minutes.
3. Blend with oil in food processor.
4. Store in an airtight container FOREVER. Seriously, this stuff lasts a loooooong time.
Eat with carrot sticks and pita chips. Scrumptious!
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