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One more exam until thanksgiving! So excited for the holidays, not so excited about the $$$ tickets to fly back to LA. Which is why I will spend thanksgiving in Richmond staring at pictures of cats. Although, I will be able to commiserate with my roommate and other desolate Cali people and have a friendsgiving away from home. Yay!

Anyhoo, I finally coughed up the money to buy tahini. I don't get why it's so expensive and why it's such an essential ingredient in hummus! Gad, it imparts such a deep and yummy flavor. I tried making hummus without it and just threw in some sesame oil. Needless to say, it wasn't the same :(

This recipe adds olive oil only when you're ready to serve it. Which apparently is the way to make it and it is super super smooth. Enjoy~

Click read more button below for recipe :)


makes 2-3 cups

1 can chickpeas, drained
4 tbsp tahini
3-4 tbsp lemon juice
2 cloves garlic
3 tbsp ice cold water
1/2 tsp salt
olive oil to serve (optional)
  1. Blend chickpeas in a food processor into a stiff paste (I used an immersion blender) 
  2. Add tahini, lemon juice, garlic and salt and blend to mix
  3. Add the ice water and blend until smooth (3-4 mins)
  4. Serve immediately with your best olive oil and some paprika sprinkled on top
  5. Enjoy with pita chips and veggies!


  1. Even though tahini is expensive, a little goes a long way in terms of flavor! Your hummus looks great!

  2. thanks! I'm excited to make dressing out of it too!

  3. I was able to find tahini at our local Safeway store in Hawaii and its actually not that expensive here.


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