Hi everyone 🙂
So – I have two weeks until my first course in my graduate program – Food and Society – is over. My assignment this week prompted me to choose an ingredient that is used frequently in another culture. Something new to me that I’ve never prepared. After selecting the ingredient, I had to find a recipe, prepare it and then write about the experience.
For this assignment, I chose – tahini.
Surprisingly enough, tahini is used in hummus and that is something that I’ve always wanted to make.
I found a wonderful recipe from Food & Wine that I used as a base and then tweaked it from there. Here is a snippet of the recipe:
One 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved – I used organic garbanzo beans
1 small garlic clove, smashed – I used garlic powder
1 tablespoon fresh lemon juice
1/4 cup tahini
Extra-virgin olive oil
Pinch of sweet smoked paprika
Basically you mix it all together in a food processor.
In addition to the modifications I listed above, I found that I needed to add a little bit of water to make it creamier. I really enjoyed the balance of lemon juice and garlic that I was able achieve. What is ALSO awesome is that this recipe is gluten free, dairy free and vegan/vegetarian! (Unfortunately, not paleo because of the chickpeas). It’s not even close to the hummus at Sassool in Raleigh but I don’t think anything can be better than that!
Overall, it definitely has room for improvement but I at least didn’t add too much garlic!
I served it with carrots, broccoli and cauliflower.
Give it a try and let me know what you think! #hopetogetanA
I hope everyone had a fun weekend!