I let my homemade tahini sit about 9 days before using it to make hummus. The oil did not separate. It was also darker and smelled better than the jar of tahini from the store.
I should have taken another photo comparing the color of each, and it stayed softer too. The jar of tahini from the store separates quickly and is difficult to stir again.
I found it just, if not more, tastier than the tahini from the store, so I have now restocked my organic, hulled sesame seeds, and non-gmo/organic toasted sesame oil (you don't use much so it last for a while).
...since I made hummus, I went ahead and made homemade wheat thins. I haven't made them in a while. I forgot how sticky the dough was.
I tried using my marcato to "roll" the dough, but it turned out much easier to roll it myself. I flattened by hand as much as possible, then rolled, and cut with a dough cutter or pizza cutter. I ended up with well over 100, but I cut my crackers 1 x 1, which was perfect for dipping.