Homemade Tahini and Hummus

See, my spices can be used for (relatively) healthy recipes as well.  This recipe works well with any of my spice blends, but for this one, I used Sweet Amber Fire.  The Lone Star Smoke would work well also, because of the cumin in the recipe.

Tahini Ingredients:
1 cup of sesame seeds, we prefer hulled
2 to 4 tablespoons neutral flavored oil such as avocado, grape seed, vegetable or a light olive oil
Pinch of salt, optional

Tahini Directions:

• Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and turn light golden in color, 3 to 5 minutes. Be careful; sesame seeds can burn quickly.

• Add the toasted sesame seeds to the bowl of a food processor, then process until a crumbly paste, about 1 minute.

• Add 2 tablespoons of the oil, then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times.
• Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute and add 1 to 2 more tablespoons of oil.
• Taste the tahini for seasoning, then add salt to taste. Process 5 to 10 seconds to mix.

Store in an air tight container for up to a month.  It may separate, like a peanut butter might.  You can just stir it up if that happens.

Hummus Ingredients:
1 (15-ounce) can chickpeas drained (set aside the liquid) or 1 ½ cups (250 grams) cooked chickpeas
1/4 cup fresh lemon juice or the juice from 1 large lemon
1/4 cup well-stirred tahini from the previous recipe
3 small garlic cloves,lq minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 TBSP of your favorite Nate's Smokehouse BBQ Blend
Salt to taste
2 to 3 tablespoons water
Dash of BBQ Blend for serving

Hummus Directions:

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
• Add the olive oil, minced garlic, BBQ Blend, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
• Add the chickpeas to the food processor and process until thick and relatively smooth.

• The hummus may be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of the liquid from the chick peas or water with the food processor turned on until you reach the perfect consistency.
• Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of whatever BBQ Blend you used for flavor.

Your homemade hummus can be stored in an airtight container in the refrigerator for up to one week. You can also freeze it, covered with a thin layer of olive oil, for up to one month.