Dairy Free · Gluten Free · Recipes · Vegan · Vegaterian

A scrumptious assignment 

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

Tahini is puréed sesame seeds and as you can imagine, it is POTENT

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

Kosher salt

Chick peas and tahini

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! 

Final product

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!


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