Edit to add: store brand, not Sabruh.
this post was submitted on 09 Aug 2026
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Don't bother with Tahini?? Seems like that's a necessary condition for hummus lol
Nah it tastes fine and tahini is by far the most expensive ingredient.
If you have access to a market that sells toasted sesame seeds, you can throw them in a high power blender (like 1500w+) and just leave them for 15 mins or so.
Or, you know, you could toast them yourself.
I guess this gets to a deeper problem: foods developed somewhere which are adopted elsewhere despite the shifted material basis for the food. Hummus in the Mediterranean was developed where sesame seed oil was cheap and easy, but when it other areas it becomes more luxurious. Maybe when we do this process, the natural adaptation should be more prominent and given a new name? Just spitballing here. But i get where you're coming from. Where i live its fairly cheap and easy to bulk up on