I got my hands late last year on some (Chinese) sesame sauce. I am not sure if this is anything like tahini, but I did grab it because I assumed it would be. Why specify that this was a Chinese version? Well, because they don’t use tahini like Middle Eastern countries do. They use it in sauces mostly. I did spy tahini recently in Santi’s, my favorite store for unusual finds. It cost about P550 for a tub of about 500ml.

My sesame seed "sauce"
My sesame seed “sauce”
Hummus, with olive oil on top
Hummus, with olive oil on top

I finally opened this bottle of sesame seed paste and tasted it. I was expecting a powerful oomph of some sort. But what I got instead is uh, peanut butter. A slightly bland peanut  butter. I remember most recipes of hummus adding peanut butter in replacement of the tahini, and now I know why.

In any case, I proceeded to make my hummus. As I have mentioned, i have been trying to eat better (yeah, yeah, I say this after making guanciale), and hummus seems to fit the bill. Used our blender, dumped all of the ingredients in it, and processed. I added a bit of oil, slowly, only as much as it needed to whir around. I also liked my hummus to be thick so I wasn’t splashing in the oil too much. I am estimating I used about 1/3 to 1/2 cop of olive oil, all to your preference.

And as I was spooning this into small tupperware for my packed lunch the next day (for dipping for my rye sourdough bread, my new favorite), I tasted it. And my goodness, I could have eaten it by the spoonful! It was that good. I don’t know why I never appreciated it like I did when I made it. Maybe I was hungry? 😛

I was a bit afraid that I will end up not liking it with veggies. But oh, I did. 🙂

Hummus Recipe

1 can of garbanzos, shelled of the white covering
2 garlic cloves, smashed
3 to 5 calamansi, squeezed
dash of salt
olive oil, about 1/3 cup

Put everything in the blender, except the oil. Whiz, gradually pouring the oil in, and adjust to your preferred thickness. Serve with bread, veggies, or chips 🙂


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