1 cup sesame seeds (white)
2 tbsp sesame or olive oil
Dry roasted the white sesame seeds on low heat till they give out nice flavor and pop, taking care not to burn it.
Grind the roasted sesame seeds in a blender.
Add the oil and make into a smooth paste. Tahini is ready.
Add two pinches salt and 1 tbsp water and blend further if it is to be used as a dip.
1 and a half tbsp Tahini
3tbsp lemon juice (more if you like it sour)
2 cloves of garlic chopped
2 tbsp olive oil
Take 1 cup of chickpeas (kabuli channa) soaked overnight, washed and pressure cooked with 2 cups of water. Cool, drain water and keep the water for use later.
Put in the tahini paste and run the mixer for a minute. Add the lemon juice and blend for a minute. Add the garlic and blend for half minute.Add the oil and blend for a minute. Add the salt and chickpeas and blend till smooth. Check for salt andand lemon. Add the saved water if needed for thinner consistency.
Place in a serving bowl adding a tsp of virgin olive oil as garnish on top, making an indentation to spoon in the oil… Garnish with chopped parsley for added flavour.
Serve with pita bread or as a dip for wraps or rolls.