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Reblending tahini

Fine Cooking Issue 93
Photo: Scott Phillips
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Susanna Hoffman’s Greek hummus gets its nutty edge from tahini, a paste made from ground sesame seeds.

Most commercial tahini is made without added emulsifiers, which means that the oil usually separates from the solids, as natural peanut butter tends to do.

If you have time, let the container sit upside down on the counter overnight and gravity will remix the tahini for you. Otherwise, put the separated tahini in a food processor and blitz it until smooth.


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