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).
And...
...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.
Dinner was a successful, pull-it-from-the-freezer/pantry-meal. Homemade meatballs (freezer), baked then warmed in the crock pot with home canned hot pepper mustard sauce, served over millet (freezer) cooked with homemade vegetable broth (freezer), wilted kale (freezer), and caramelized onions (freezer), along with green beans (freezer), mixed with home canned corn relish.
Dessert? We were too full for anything more. Although I would have opened a home canned jar of applesauce.
I know this was a double protein meal, but I was out of brown rice. It worked out well for the vegetarians here. Road were bad again, and there was no way I was asking Hubby to stop at the store and buy a box of non-gmo/organic crackers either. He's been working double shifts, starting at midnight, for the last two days. Besides, these homemade ones are much better, and I get more than one box. It's costs a lot less too.
Comments
the wheat thins look yummy too.
at risk of repeating...
I have those same vintage Corell plates
½ cup whole wheat flour
½ cup sugar
¼ teaspoon salt
2 tablespoons butter
or margarine, softened
⅔ cup milk
1 x salt
for the tops, optional *
* not incl. in nutrient facts
Directions
Preheat the oven to 325.
In a large bowl or in the food processor, combine the flours, sugar, and salt.
Cut the butter into the flour until the mixture resembles coarse meal.
Blend in the milk slowly, using only enough to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll the crackers thin, 1/16 to ⅛ inch.
If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin.
With a sharp knife, cut the crackers into 2-inch squares.
Transfer them to an ungreased baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 20 to 25 minutes, or until the crackers are lightly browned.
Cool on a rack.
https://recipeland.com/recipe/v/wheat-thins-13687
I've noticed the chef's on food shows now simply using whole toasted sesame seeds instead of tahini if they're going to be putting what they're making into a food processor to whip rather smooth anyway. Sounds easy and maybe inexpensive.
God bless.
RB
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