Rosie Makes Tahini Paste And Hummus.

 I understand that some of you may be tired of oysters.
Too bad.

With that said,
let's go with the diversity of tahini and hummus.

While Sweet BeauBeau took a much-needed nap,

in MY bed,

Rosie made tahini paste and hummus.

For the tahini paste:

I started out with 1/2 cup lightly toasted sesame seeds.

You don't need to brown the seeds,

just heat until they get fragrant.

2 TB + 1 tsp vegetable oil

and some Kosher salt.

Process until smooth.

I now have tahini paste.

Let's start on the hummus.

I rinsed off one cup of dried garbanzo beans,

put them in a pot of water,

added 2-3 teaspoons of Kosher salt,

brought the water to a boil,

and simmered for ...  oh ... about 50 minutes.

Until tender.

This is the secret to smooth hummus.

You must peel the beans.

That's why I added the salt to the water.

Mr. Hawthorne heard on Food Network

that you never salt the water you cook beans in

because it causes the beans' skin to peel off.

That's what I want, so I salted the water.

I used a paper towel to help skin the beans.
Just squeeze the bean in the towel
and it shoots right out of the skin.

Worked like a charm.

"Oh...  What did you do Saturday afternoon?"

"I peeled garbanzo beans."

1 cup dried garbanzo beans = 11.5 ounces cooked beans

Hummus

11.5 ounces cooked garbanzo beans

1 large garlic clove

3/4 tsp Kosher salt

5 TB water

5 TB lemon juice

2 TB tahini paste

6 TB olive oil  (I used Bertolli extra light.)

Process until creamy smooth.

Serve on pita toasts with a little cayenne.

By the way,

the hummus was gone tout de suite.

I'm making a double batch now.