Hoummus (I'll spell if a few different ways so I'll occasionally get it right) is one of the most popular staples in our repertoire. Simple, healthy and fast to prepare. And, the kid likes it. One problem. The critical ingredient, tahini, like most nut butters, separates on standing. This makes it tricky to pour or portion it into a recipe. Are you getting oil or the nut paste when poured? If it were mixed uniformly, this wouldn't be an issue.
I always wanted to bring my tahini to the paint store so they could shake it on the paint stirring shaky thing. I just wasn't bold enough to actually do this so I tried to figure out a way to do it at home. The first thing I thought of was an immersion mixer. Problem with this is there's too much surface area and I figured the sticky tahini would adhere all over it ending up in a mess. The impeller in this application needed to have minimal surface area so the really sticky hummus wouldn't stick all over it.
I have these sharp, metal kebab skewers sitting in our infamous household "junk drawer." I don't use them for anything. I once brandished a bunch of the spikes when greeting a Jehovah’s Witness at the door trying to give me some Watch Tower shit, but that's about it. Suddenly, it hit. The loop at the end looked like a perfect impeller for this task. I grabbed my charged drill and gave it a whirl. In seconds, I had an extremely uniform tahini. When I pulled out the stirrer arm, it was nearly free of tahini.
I'm filing the process patent application tomorrow.
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2 comments:
Dave - you never cease to amaze. Have you ever tried Japanese sesame paste? I think it's much tastier than the other stuff and it's really thick and doesn't separate. It comes in a squeezy tube and alas, is about twice the price. Maybe that's why I like it...
I can't wait to try it. I'm fascinated. Didn't know it was part of Japanese cuisine. Thanks for the tip.
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