I got sick of desperately searching for a Tahina recipe every time I wanted to make Hummus, so I combined the two recipes.
1 cup dry chickpeas
Soak overnight in plenty of water (becomes 2 cups when soaked)
Boil until soft (at least 1 hour)
Reserve some of the cooking water
½ cup sesame seeds
Toast = microwave on high for about 4 minutes, stirring at least twice
Blend until no whole seeds remaining
4-7 cloves garlic
½+ cups lemon juice (150 ml)
1¼ teaspoons salt
1 teaspoon pepper
Optional: Pinch Paprika and/or Cumin
Add to sesame seeds
Also add cooked chickpeas.
Reserved cooking water [Can use Olive oil instead]
Add to achieve the consistency you want.
Put in bowl and refrigerate until required.
Keeps for 1 week in fridge and freezes well