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White sesame seed paste (tahini) is perfect for hummus due to its natural sweetness.  Using our white sesame paste adds a whole other dimension because the sesame seeds were not hulled and roasted more than traditional tahini before being made into a paste.  Please enjoy this delicious recipe.

1 1/4 cups chickpeas, dried
1 teaspoon baking soda
6 1/2 cups water
3/4 cup Wadaman organic white sesame paste
5 tablespoons lemon juice
3 garlic cloves, coarse chopped
1/2 cup water, ice cold
1 tablespoon sea salt

Soak the chickpeas in twice their volume of water overnight.  The following day, drain and place into a large sauce pot and cook over high heat for 5 minutes, stirring constantly.  Now add the baking soda and water and bring to a boil, reduce heat to medium.  Cook the chickpeas until soft, but not mushy, generally 20 to 40 minutes.

Drain the chickpeas and place into a food processor and process until you get a stiff paste.  Periodically you will need to turn off and scrap the sides down with rubber spatula.  With the processor still running add the sesame paste, lemon juice garlic and salt.  Then slowly start adding some of the ice water to form a creamy paste.  You may not use all the water, depending on what consistency is desired.  Check for seasoning, adding salt to taste.

Transfer to a bowl and let it rest for 30 minutes before serving.  Refrigerate if not serving right away.