People, I have news: we're moving.
I was abroad on the day that we moved into our current apartment, nearly three years ago, which left Merrick doing quite literally all of the heavy lifting. On a third-floor walk-up. On the hottest day of the year. Have I mentioned how much I love this man?
But I will be around to help this time, so I have a serious interest in making these moving boxes as few and as light as possible. I'll be writing a series of 'Cupboard Cleanout' posts, dedicated to using up those odds and ends we all have laying about our pantries―you know, like our mostly-eaten stash of baking chocolate, or the box of quinoa we bought in an effort to eat healthier (and never touched).
Or, in this case, a quarter of a bag of dried chickpeas and a can of tahini.
If you're not familiar with tahini, it's a paste made from ground sesame seeds, used frequently in North African, Middle Eastern, and Asian cuisines. And it is utterly delicious. Some separation between the paste and the oil is normal, just like natural peanut butter. But if your canned tahini sits around for an embarrassingly long time like mine has, the paste will become hard as a rock and impossible to mix back into the oil. In this case, I found that a quick spin in the food processor will do the trick.