Well, my first foray into making homemade hummus was quite interesting. I decided to make my own tahini (just sesame seeds and olive oil) because it's so expensive at the store to buy it, and I figured it would take two seconds. WRONG! It took forever. Of course, a big reason could be that my blender is dying. It's my parents', and I think they've had it for over 30 years, maybe even 40. Anyways, it took forever and made a lot and then I looked at the recipe and discovered I would only need 1/4 cup to put into my hummus. Great. So now I have about 3 cups leftover. Anyone want some?
Back to the hummus...putting it all together was not such a hard thing, except that I discovered too late that I didn't have any lemon juice (or coriander). Bah. So I improvised! I used apple cider vinegar instead. After putting it all into the blender and discovering that my blender was even slower than two minutes prior, I just mixed it by hand and then took a little taste. It was good! That is, except, until the aftertaste, which tasted like fire. I mean the burning part of fire, not the way fire smells. It's really hot! I guess it's because of the amount of garlic I put in? That's the only semi-spicy thing in there, so I'm placing my bets on it. Anyways, I'm sure it will be really tasty with some crackers or chips. However, I have to go to the store for those - I'm not about to bake anything in this 80' weather!
The recipes (with my adaptations in parentheses):
Tahini (recipe found here, only this is halved)
2 1/2 cups sesame seeds
3/4 cup olive oil
Blend, preferably on a high speed, until it is thick but pourable.
Plain Old Hummus (from The Complete Vegan Kitchen)
1x14 oz. can chickpeas, drained and rinsed (I used 1/2 can of kidney beans instead)
2-4 cloves garlic, minced (apparently my cloves were too big and counted as double, so I guess I stuck in the equivalent of 4 cloves, which must have been too much for my palate)
1/4 t. ground coriander (I used cumin instead)
2 T. lemon juice (used apple cider vinegar instead)
1/4 c. olive oil
1/4 c. tahini
Puree the beans first, then add the garlic, coriander, lemon juice, and oil and blend thoroughly. Add the tahini and pulse to blend. Adjust the texture with water. Taste and season with salt.