What You Need to Know
The phospholipids (lecithin) and proteins in sesame paste form micelles that encapsulate oil droplets when gradually hydrated. Citric acid from lemon juice lowers pH to 4.5-5.0, strengthening interfacial films via protein denaturation.
Critical for achieving the signature creamy texture in hummus, baba ganoush, and tahini sauces without oil separation.
Key Parameters
Temperature
20°C
10°C - 35°C
Time
4 minutes
2 minutes - 8 minutes
Equipment
Whisk (traditional)Immersion blender (modern)Mortar and pestle (historical)
Steps
- 1.
Taratoor sauce (Lebanon): Base for garlic-lemon tahini dressing
- 2.
Hummus bi tahini (Egypt): Prevents phase separation in chickpea puree
The Science
Primary Reaction
Micelle formation via phospholipid-protein complexation