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Homemade Tahini and Hummus

The first time I had hummus and pita bread was at Toscano, I loved it so much that I’ve ordered it every single time I’ve been back there! The dish is so tasty and very easy to prepare, it just takes a little time, but is worth all the effort.I learnt this recipe because I wanted to make something different, so I made the beetroot hummus, I made so much that it lasted a week in the fridge. It is both rich in iron, protein and fibre, so many macros in 1 dish.
Print Recipe
Course Appetizer
Cuisine Mediterranean

Ingredients
  

Ingredients

    Tahini Ingredients

    • 1 cup of white sesame or till
    • 4 tablespoons of vegetable oil
    • 1.5 cups of chickpeas on channa
    • Ingredients for Hummus
    • 800 ml for soaking overnight
    • 800 ml for pressure cooking chickpeas

    Ingredients for plain hummus

    • 2 teaspoons salt
    • 2 teaspoons pepper
    • 1 whole lemon

    Ingredients for Beetroot Hummus

    • 2 whole beetroots peeled and cut
    • 1.5 teaspoons salt
    • 2 teaspoons pepper
    • Juice of 1 lemon
    • Coriander for garnishing

    Instructions
     

    Method

      Steps to make homemade tahini and hummus

      • In a hot pan add 1 cup white sesame or til seeds
      • Roast till they start to pop on a slow low heat
      • Add the roasted sesame seed to a food processor jar
      • Pulse it for a 1 minute
      • Add 4-5 tablespoons vegetable oil
      • Blend to a paste, transfer to a jar
      • Soak 1.5 cups Channa or Chickpeas Overnight
      • I used 800ml water
      • Drain any excess water
      • Transfer to another vessel, add 800ml water
      • Pressure cook it for 5 whistles in a pressure cooker
      • While it is pressure cooking, peel and cut 2 beetroots
      • After the pressure is released take the chickpeas out
      • Next pressure cook the beetroot for 2 whistles and 5 minutes
      • Separate the chickpeas and the water
      • Keep aside to cool
      • Add 2 cups of the cooked chickpeas into a food processor
      • Add 1 cup of the water or aquafaba
      • Add 1 tablespoon of Tahini Paste
      • Add 2 teaspoons freshly ground pepper
      • Add 1.5 teaspoons salt
      • Transfer the hummus into a bowl
      • Add juice of 1 lemon
      • Add the cooled, pressure cooked beetroots
      • Add 1 cup of the water or aquafaba
      • Add 1.5 cups of the cooked chickpeas
      • Add 1 tablespoon prepared Tahini
      • Add 2 teaspoons freshly ground pepper
      • Add 2 teaspoons salt
      • Transfer hummus to a bowl
      • Add juice of 1 lemon
      • Garnish with fresh coriander
      • Add any remaining chickpeas as garnish
      • Enjoy with breadsticks or Pita Bread!

      Video

      Keyword beetroot, homemade hummus, hummus, tahini