Sruli's blog

 This recipe requires a food processor or blender.  You need to start with cooked chuumus. This recipe assumes you already have that, but if you don't, there are many ways to cook chuumus. If you don't want to fuss, start with a can from the supermarket. Last time I did this, I started with frozen chuumus in a package, and cooked it for a while. It took a long time to soften, and I ended up adding a little baking soda, which sped up the process.  If you're picky like me and want the chuumus to be extra smooth, you will want to remove the outer shells. The easiest way I know of to do this is to drop the chuumus into a pot of water, reach in with your hands, rub the beans between your hands and drop them. Get another handful, keep doing it. The shells float to the top, they're easy to get rid of. This can be time consuming, and isn't critical, but the more shells you remove, the smoother it will be. Ingredients: about 250 grams of chuumus beans (chick peas, garbanzos)...

  Ingredients: 1 cup sesame seeds (140 grams), use the white ones, not with the shell 2 - 4 tablespoons canola or other light oil salt to taste, see below Step 1 : Toast the sesame seeds lightly. a) Pour into dry pan on medium / low heat b) Stir constantly until there is a nice fragrance, and the seeds are very lightly colored (not brown). It's easy to burn, don't overdo it. c) Transfer the seeds to a large plate and wait for it to completely cool off Step 2 : Put the seeds into a food processor or blender and process until it's a crumbly paste (it's about 1 minute). Step 3 : Add the oil and keep blending for a few minutes. You might have to scrape the sides.  Keep checking the consistency. It needs to be smooth, not gritty. You should be able to pour it.      Step 4 : Taste it, add a little salt, process some more, taste again, and keep doing this until it seems right. Done!   It stores well in the refrigerator.