Economies of Scale vs. Homemade

Adam makes hummus. A Lot. Personally, I like it better than store bought stuff – more garlic – even if it’s slightly less smooth than the industrially processed stuff. I mean there’s only so much you can do before you buy a Vitamix. Seriously, when the fact that the blades go so fast that they can cook the contents is touted as a feature, you know there’s some serious horsepower involved.

Another plus, is that making our own is cheaper than buying it in the store – hurrah bulk chickpeas! If we bought as much hummus as we eat, I swear our grocery bill would be $50/month more than it is… Any rate, making hummus, means using a lot of tahini. Which we can also buy in bulk from Glut. And then I ran into a recipe from TheKitchn.com on making tahini itself. Why not try making hummus completely from scratch? After all, tahini is just processed sesame seeds, right?

Tahini

The end result is ‘meh’

It was cool watching the seeds ground in the food processor, and I bet little kids would get a big kick out of watching that. But homemade tahini is more expensive than just buying it and doesn’t taste any better (no worse either). So, not worth the time or money. Unless you want a cool cooking project to do with your kids. Then I recommend this one.

Homemade Tahini

Original from TheKitchn.com
Makes about 1/2 cup

  • 1/2 cup sesame seeds
  • 1 tbsp olive oil
  • salt (optional)
  1. If the sesame seeds are raw, toast them in a dry skillet over medium heat until lightly colored and fragrant, about 5 minutes. Make sure you stir frequently so they do not burn. Transfer to a large plate and allow to cool completely
  2. Transfer seeds to a food processor (using an S-blade) and grind until they form a crumbly paste, about 2-3 minutes. Add the olive oil and continue processing until a thick and fairly smooth paste forms. Remember to scrape down the sides of the processor as necessary and do not be afraid to add more olive oil, if needed, especially if you want a thinner tahini. Salt to taste and process to combine.
  3. Transfer tahini to an airtight container. It can be stored in the refrigerator for about a month. If it separates, just stir to redistribute the oil.

 

Use our tahini on the left, store tahini on the right.

Use our tahini on the left, store tahini on the right.

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