slow food in a fast world
This is my recipe for the quintessential middle eastern dip or paste, usually called hummus (with various spelling variations) which is shortened from hummus bi tahini (translating as chickpeas with tahini).
Tahini is made from sesame seeds ground to produce a paste. Tahini can be eaten as is, spread as a butter substitute, used to make hummus, baba ghanouj, halvah and other traditional and not so traditional recipes. Tahini sauce is easily made and can be stored in a jar or airtight container in the refrigerator for 2 perhaps 3 weeks.