How to avoid/overcome seized tahini
I’m reading a recipe for hummus online: throw in chickpeas, tahini, garlic, lemon, cilantro, salt and jalapeño. Process to a paste. The. Add water while processor is running to smooth out mixture.
Prior recipes using tahini called for just tahini and water in the processor first, and then adding additional ingredients. I’m concerned that the recipe above will seize up and will be hard to undo when the tahini is already incorporated. Is this a valid concern?
Best Answer
Tahini "seizes up" when a small amount of water-based liquid is added but the emulsion has not yet inverted. It's not really a problem. As more liquid is incorporated, the emulsion will invert and things will become smooth again. Particularly if using a food processor, this is not something that you'll even notice (just like you didn't notice it happening with your previous hummus recipe.)
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How do you keep tahini from seizing?
When you add the tahini to the bowl, it will seize up. It loosens with the addition of sufficient amounts of ice water. It's a really cool transformation, just wait!Why is my tahini separated?
Separated Tahini It might come as a creamy paste, but after some time it will separate. The oil will be on top while all the solids will remain at the bottom. It's a perfectly natural process, and that tahini is safe to eat.Out Of This World Green Tahini Sauce
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Answer 2
I don't know why you anticipate seized tahini, but it is a ground paste, and undergoes no chemical changes in hummus. It won't seize.
This is not only theoretical reasoning. I have made hummus frequently enough, by throwing everything together and processing, and never had any issues.
I suppose the kind of recipe you are using might have initially been intended for manual mixing. Tahini tends to separate when sitting, and the solid part is really hard to mix. So if you get this one softer at first, you will avoid having a big lump of tahini sediment in the hummus later. But the food processor doesn't care about that, it is perfectly capable of mixing the hummus when everything is thrown in at once.
Answer 3
From my personal experience: when I make hummus, I blend tahini, garlic, salt and lemon juice first into a smooth paste with some cold water and liquid from the chickpeas (aquafaba). Then, I add the chickpeas and blend again, adjusting the liquid content until I get the desired texture. Finally, I adjust seasoning to taste. The result is a very good and consistent hummus,
In your case, I would add the jalapenos and cilantro together with the chickpeas in the second blend step.
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