#tahini
Homemade Tahini Recipe
Homemade hummus and homemade beer bread! The trick I’ve found to making hummus more like the restaurant is adding more tahini than recipes suggest - makes it so creamy. Tomatoes with olive oil on the side for something fresh
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Big, Soft & Chewy Tahini-Olive Oil Chocolate Chunk Cookies
Servings: 12 big cookies
Prep: 15 min + chilling time
Cook: 12 min
Total: 27 min
STUFF
⅓ cup (80 grams) tahini
½ cup (100 grams) extra virgin olive oil
½ cup (100 grams) brown sugar
½ cup (100 grams) sugar
1 tablespoon (20 grams) honey or agave
1½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon instant espresso powder
¼ teaspoon fine sea salt
1 large egg (60-65 grams)
½ teaspoon baking soda
1½ cups (200 grams) all-purpose flour
5.3 oz (150 grams) chopped chocolate, at least 55% cocoa
Some sea salt flakes for topping
STEPS
Transfer olive oil, tahini, sugars, honey, vanilla, cinnamon, espresso powder and salt to a bowl and beat with your electric mixer or a whisk for 1-2 minutes until sugar is almost dissolved.
Add the egg and beat for 1 minute until creamy.
Combine the flour with the baking soda in a small bowl and add them to the olive oil/tahini mixture. Mix gently with a spatula until almost combined.
Reserve some pieces of the chopped chocolate and mix the rest with batter.
Using an ice cream scoop, scoop 12 cookies and place them on a pan or a large plate, the one next to the other.
Place the chocolate pieces you have left on top of each cookie, cover with cling film and refrigerate for 3-4 hours or overnight.
Preheat oven to 356°F (180°C) and line your pan with baking paper.
Roll each cookie into a ball and transfer to the pan, leaving about 2-3 inches distance between each cookie.
Sprinkle cookies with some sea salt flakes and bake for 11-12 minutes. The cookies will puff up a bit.
Take the pan out of the oven and tap it 2-3 times on the counter for the cookies to deflate and settle. This will give them a bakery-style look.
Let them cool for 5 minutes and transfer to a rack to cool completely. Eat!
NOTE
Don’t omit the cinnamon or espresso powder (also known as espresso instant coffee). You can’t taste them, but they make a difference! Use good quality instant coffee granules if you don’t have espresso powder.
Use your favorite chocolate bar instead of chocolate chips (chopping the chocolate will produce both big chunks and trimmings each of which flavors the cookie in a different way). The result will be so much better!
Reserve some pieces of chopped chocolate to place on top of each cookie for a better look.
The dough will be soft. To get big, fat cookies you’ll have to scoop them and chill them in the fridge for several hours before baking (I do this overnight). After chilling them, you can freeze them and have them ready to bake for when in need.
When you take the cookies out of the oven they’ll be puffed-up. Tap the pan on your counter 2-3 times and you’ll immediately see them transform into bakery-style cookies!
These tahini and olive oil cookies will keep fresh for 3-5 days, stored in an airtight container at room temperature.
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This week, I’m going to be making a simple party dish - recorded by a Syrian writer in the 13th century! Though the dish is described very literally as “gourd dish”, it is, in fact, a delightfully savoury and crunchy snack that can be served at parties alongside a simple yet nutty dipping sauce! Thanks again to Charles Perry for the translation of the original Arabic!
In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above! If you like my recipes, consider checking out my Patreon!
Ingredients (serves 4)
1 - 2 courgettes / zucchinis (or 1 bottle gourd / calabash)
½ cup walnuts (finely ground)
½ cup tahini paste
bunch of finely chopped mint
1 tbsp ground coriander
1 tbsp ground cumin
lemon juice (to taste)
honey (to taste)
olive oil / sesame oil (for frying)Method
1 - Prepare Ingredients
To begin making this dish, we need to grind up about a half a cup of walnuts into a fine powder, along with about a tablespoon of cumin seeds, and a tablespoon of coriander seeds. Then, finely mince some fresh mint. All of these ingredients are native to the region in question, i.e. the Near East, and were used throughout history to today!2 - Prepare Sauce
To make the sauce, simply pour about a cup and a half of tahini paste into a bowl, along with your crushed walnuts, ground cumin, and ground coriander to taste! Squeeze the juice from half a lemon, and add it to the sauce, before tossing in your chopped mint, and get to mixing! Taste this when you’re done to see how bitter it is. If it’s too dry and sour, add a bit of honey to loosen things up a little and sweeten it! Make sure you do this to taste, mind you.3 - Prepare Gourd
When your sauce is done, we need to deal with the gourd! A common issue in antiquity is the ambiguity over the translation of “gourd” as many gourds we see today come from the New World (i.e. the Americas). However the bottle gourds (or calabash) and courgette (or zucchini) were commonly cultivated in the Mediterranean in the medieval period - with evidence for the courgette dating back to the Hellenistic Period! So for this, I’m using a courgette, as it’s easier to deal with. Slice this into thin segments, about as thin as your little finger.4 - Fry Gourd
When you’ve cut the segments, coat them in flour, before placing them into a pan filled with sesame oil over high heat. They should foam a little, depending on the water content of your courgette. Let these fry for a minute or two, or until they’re golden brown on one side, before flipping them over and letting them brown on the other side for the same amount of time.When they’re done, place them on some paper towels or a rack to drain off excess oil for a minute. Plate them up with some of your dipping sauce and dig in!
The finished dish is very light and crisp - and pairs wonderfully with the nuttiness of the sauce! The thinner segments act more like modern-day crisps (or chips, depending on where you’re from), and are a fantastic dish to have at any medieval parties you’re heading off to!
Asian style noodles under 20 minutes - my type of meals
* click on photos for a better quality
1. What is required:
- 300 g. noodles
- shiitake mushrooms (I bought the package of 30 g. dried mushrooms. I soaked them in hot water for several hours until soft)
- 250 g. frozen edamame or green beans
- ~ 100 ml. rice vinegar
- 2 tbsp soybean paste (I am using the Korean one. You can use miso paste. In this case take 3 tbsp because it’s less saltier)
- 2-3 garlic cloves
- 2 tsp maple syrup
- 2 tbsp soy sauce
- 80 ml. tahini
- raw radishes and sesame seeds to garnish (optional)
* I am also using lemon grass powder and the mix of Asian spice.
2. Cook the noodles according to the package instructions. Rinse under cold water.
3. Chop mushrooms into quarters.
4. Heat a large pan. Cook mushrooms and green beans/edamame in water or oil over medium heat.
5. While vegetables are cooked, mince the garlic cloves.
6. Mix tahini, soybean paste, soy sauce, rice vinegar, and maple syrup in a bowl. Add the minced garlic.
7. When vegetables are soft, add noodles and the tahini sauce. Mix well and cook for 5-7 minutes.
8. Garnish with sesame seeds and sliced radishes.
I wanted something fresh and … red jk I combined different fruits and vegetables from the fridge and it turned out I used balsamic vinegar as the dressing but the salad was lacking some creaminess but tahini solved the problem with ease
Paleo Tahini Blondies. I blame you @ashleysplate. They are so good and the touch of salt puts it over the top. Good stuff. #ambitiouskitchen #paleo #blondies #tahini #baking #treats (at Crooked Lair Bake Shop)
https://www.instagram.com/p/BtAIyUsgL_i/?utm_source=ig_tumblr_share&igshid=12bc5o17uxdj1
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CARROT SOUP WITH LEMON, TAHINI, AND CRISPED CHICKPEAS
Adapted from Smitten Kitchen
From the second this was posted on Smitten Kitchen, I haven’t been able to stop lusting after it. But a stomach bug, work, and laziness got in the way of following through with my desires until tonight. This soup was yummy, light on our weak stomachs, and a nice change from our usual heavy potato soups. I felt it lacked a little flavor punch, and I originally thought this was probably because I don’t have coriander here in Ecuador, which the recipe requires. But then my wonderful friend told me something I truly don’t understand how I never knew. Coriander is cilantro. Wow. Anyway, I would mess around with the final product if you too find something missing – we added sour cream and a lot more salt.
Serves 4, generously
Soup
- 2 tablespoons olive oil
- 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
- 1 large onion, finely chopped
- 4 regular or 6 small garlic cloves, peeled and smashed
- ¼ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon table salt, plus more if needed
- Pinch of Aleppo pepper or red pepper flakes
- 4 cups vegetable broth
Crisped chickpeas
- 1 ¾ cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
- 1 generous tablespoon olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground cumin
Lemon-tahini topping
- 3 tablespoons tahini paste
- 2 tablespoons lemon juice
- Pinch or two of salt
- 2 tablespoons water
Pita wedges, garnish
- A few large pitas, cut into 8 wedges
- Olive oil, to brush pitas
- Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
- 2 tablespoons flat-leaf parsley, coarsely chopped
Directions:
- Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
- Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
- Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
- Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
- Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
- Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.
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Roasted Cauliflower with Lemon Tahini (Tapas)
Ever since I ate tapas at a vegan Vegas restaurant, I been wanting Jain tapas. This is one recipe I’d love to try soon because all ingredients are easily available and it’ll take literally minutes to make. Eat small portions, that’s what tapas mean.
Ingredients
- 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
- 4 tsp olive oil, divided
- 2 tbsp tahini
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tbsp chopped parsley
- 1 tsp toasted sesame seeds (optional)
- ¼ tsp paprika or crushed red chili peppers
Instructions
- Place oven rack in top position. Preheat oven to 425°F.
- Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
- Heat remaining 2 tsp. olive oil in small saucepan over medium heat. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley/chives and sesame seeds/paprika, and serve.
Adapted for the Jain diet by Yummy Vegan.
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Olenko’s Happy Spring Avocado Spinach Salad
Salad:
½ organic avocado
1 large organic tomato
2 cups organic spinach
½ cup organic cucumber
few organic raw Peruvian olives
½ cup organic sunflower sprouts
Dressing:
1 TBS raw tahini
2 TBS fresh lemon juice
1 TBS pure water
pinch of pink Himalayan salt
pinch of cayenne pepper
pinch of Nutritional Yeast
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Potato, cauliflower and lentil salad with curry tahini dressing
A substantial and nutritious salad-as-meal with spice roasted potato, cauliflower and red onion, lemony lentils and a creamy curry tahini dressing.
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