Joel had the privilege of learning in Israel how Tahini is made traditionally and deliciously.The crave for hummus was on, but chickpeas are too hard on our digestion, so instead we decided to indulge on Tahini.
How wonderful it is to dip sprouted grain bread and finger carrots into this hummus-texture-like Tahini. We are hooked!
We made this out of scratch, using raw sesame seeds that had to be ground up, so it turns out to be fresh and nourishing!
