Hummus and Tahini



1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini (see recipe below)

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil


  1.  In a food processor, chop the garlic.
  2. Pour garbanzo beans into food processor, reserving about a tablespoon for garnish.
  3. Place lemon juice, tahini, chopped garlic and salt in food processor. Blend until creamy and well mixed.
  4. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.




4 Tbsp sesame seed

1 tsp sesame oil

½ tsp sea salt

1-2 Tbsp warm water


  1. Lightly toast sesame seeds in a small pot over a stove on low heat. This should not take more than 5 minutes. Leave to cool.
  2. Grind your sesame seeds in the coffee grinder until smooth. Add in sesame oil and salt and grind again.
  3. Slowly add in water, about a tsp at a time until you are pleased with the texture.
  4. If you prefer a more runny texture – add a bit more water.
  5. Store in an airtight container in the fridge.

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