Rach got me worried about rancid tahini. I asked Victor, he says it can stay in the fridge for six months. I checked Chowhound and here is what I found:
How Long For Tahini?
I also found a Chowhound site with tips for making homemade hummus:
Why is restaurant hummus better?
Happy dipping?
Dinah, I found a reference to one of your posts over at the Neurocritic's :) http://neurocritic.blogspot.com/2009/11/bleed-it-out.html :)it was a nice surprise :)
ReplyDeleteDinah - I certainly didn't mean to make you worried about rancid tahini!
ReplyDeleteI've put a note on my fridge to open it more than once a month... maybe that'll eliminate the rancid problem in my house!
If you are interested, I have a fabulous recipe for preserved lemon humus.
ReplyDeleteThanks for the heads up Karla!
ReplyDeleteRach: no worries.
Mindful: absolutely! Thanks in advance.
Here's the recipe:
ReplyDelete2x14 oz cans chickpeas, drained and rinsed
2 cloves garlic, crushed
half a preserved lemon, roughly chopped
4 fl oz olive oil
2 fl oz lemon juice
1/4 cup tahini
sea salt and cracked pepper
Place the chickpeas, garlic, preserved lemon, oil, lemon juice amd tahini in a large food processor and process until combined and smooth. Season with salt and pepper.
This is one of those recipes that needs to be tasted before serving. Feel free to add a bit more of this or that, depending on taste.
Bon appetit!
Wow, how handy that you happened to post this. I've been worrying about my tahini for moons. I should have known the answer would be found somewhere on the internet. Duh. And thanks to Mindful for the recipe for hummus. Sounds darned good. Yay, hummus!
ReplyDeleteWhat's a preserved lemon, just part of a lemon that you have plastic-wrapped the sideof so=as not to dry it all out, for a couple days in the fridge? Or is it some more . . . like jarred or bottled product that I don't know about? This hummus discussion has me interested.
ReplyDeleteActually, I was wondering what a preserved lemon was too.
ReplyDelete--Dinah