Warm pita triangles with a generous dollop of silky, creamy hummus is one of my favorite food combos. However, tahini (sesame paste) is one of the main ingredients in a traditional hummus recipe, and this cook hasn't cracked the code on how to combine the separated oil floating on top of the paste, with the actual paste. On the internet, one post says, "Just stir it together." Sorry, it just doesn't happen for me.

It's o.k. I have a fabulous tahini-less hummus recipe. Silky-creamy it's not, but rich with a nice texture it is.

Pan-roasted sesame seeds are the secret. Note the red arrow– don't even think of having the heat any higher– lower is good too. You want those seeds to brown gradually– no burning allowed.

The finished hummus after a whirl in the cuisinart.

Hummus, veggies,

and Japanese-style rice crackers make a yummy lunch.

1 15 oz. can of garbanzo beans, drained– save 1/3 cup of the liquid
3 T sesame seeds, toasted (add a few extra for garnish)
1 medium cove of garlic crushed (larger if you're a garlic lover, but you know that)
1 T olive oil
1/2 t salt
1/2 juicy lemon, squeezed
Cayenne or white pepper, optional

Brown the sesame seeds in a pan over medium-low heat. Stir, to keep from burning with a wooden spoon. Place all ingredients in a cuisinart or blender and give them a good whirl.

E N J O Y