My cupboards are already bursting with odds and ends of specialty cooking ingredients. Many kinds of spices and herbs and sauces are stashed away, waiting for their own little obscure calling. When I can, I try to avoid shelling out for yet another ingredient I need only a little of. This recipe works well to avoid buying tahini - providing, of course, that you have sesame seeds already. For some reason, I do. Sesame seeds may also be easier to find if you're not near a store which caters to ethnic ingredients.
No Tahini Hummus
2 tablespoons sesame seeds, toasted
1 15-20 oz. can chickpeas, drained - reserve juice
3 tablespoons olive oil
3 tablespoons lemon (or lime) juice
3 cloves garlic, minced
1/4 to 1/2 teaspoon salt (optional)
pepper to taste (optional)
finely chopped parsley (optional)
Toast sesame seeds, either in a small frying pan over med-high heat or in a hot air popcorn popper. (Some did escape the popper on me, but it still beat trying to keep them in motion on my own.) Dump everything in a food processor or blender. Puree well, stirring to mix everything to a spot where it is blended. If it won't quite mix, use some of the reserved chickpea juice to thin it a bit. Taste, adjust as you like.
I used a blender - it did work, but took some stirring to get it all down to the bottom where it would mush together. A food processor would make this easier, without a doubt.