TAHINI
I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread sesame seeds onto a baking sheet.
- Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
- Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg
REAL HUMMUS
This hummus is a family recipe passed down from many generations. Eat with warm pita bread.
Provided by ROYHOBBS
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.8 g, Fat 2.5 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 198.8 mg, Sugar 0.1 g
MOCK HUMMUS BI TAHINI (CHICKPEA & SESAME SEED PASTE)
An adaptation of the famous Middle Eastern favorite called "hummus bi tahini". This is a more convenient and quick, yet equally tasty, garlicky, pureed vegetarian dip served as an hors d'oeuvres eaten with pocket bread or diced tomatoes. This American adaptation seems to work well by making it with a food processor and substituting peanut butter for the traditional sesame seed paste. The flavor comes out a little bit different but it is still equally tasty and for the average shopper, easier and cheaper to make.
Provided by Tiomarrano
Categories Lebanese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, finely chop the garlic cloves. While processor is running, through the lid, gradually add 3 tablespoons of the olive oil to the garlic and mix garlic into the oil. Stop food processor. Open lid and add the peanut butter. Close and start processor. Beat until peanut butter, oil and garlic start to mix. While processor still running, gradually add through the lid the lemon juice homogenizing it into the peanut butter mixture. Stop processor.
- Open garbanzo beans. Drain liquid off the garbanzos but retain a few tablespoons of the liquid and set aside.
- Open lid and add the garbanzos to the peanut butter mixture. Close processor lid and start processor.
- Puree the garbanzos homogenizing them into the peanut butter mixture with the food processor running. Only if it is too thick, add, a tablespoon at a time, some of the retained garbanzo liquid until the hummus is a smooth, thick texture. You don't want it too soupy.
- As processor is still running add salt.
- Stop processor and test the hummus for proper balance of lemon juice, olive oil, garlic and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo. Adjust to taste. One note: be careful with the lemon juice. It quickly overwhelms the other flavors if you're not careful.
- To serve, spread hummus into a shallow serving dish and pour remaining olive oil over the top and swirl it backward gently with a spoon to spread it over the surface of the hummus.
- Garnish as desired. Traditionally, in addition to the olive oil poured over the top of the finished hummus other garnishes are sometimes added over the top of oil. Example of some finishing garnishes are finely chopped parsley and/or paprika.
- Also, often for color, and because they taste good with hummus, tomato wedges are placed around the edge of the hummus, inside the serving bowl (on top of hummus around rim of dish).
- It is eaten usually dipping pocket bread into the hummus.
Nutrition Facts : Calories 552.9, Fat 41.8, SaturatedFat 6, Sodium 447.8, Carbohydrate 38.5, Fiber 7.2, Sugar 1.5, Protein 9.6
HUMMUS WITH PUREED SESAME SEEDS (NO PRE-MADE TAHINI HERE!)
No tahini and you're craving hummus? No problem! Dig out that bag of sesame seeds lurking in your cupboard and make this wonderful chick pea dip. I wonder if toasting the sesame seeds first would be good... Usually hummus also calls for added oil which certainly does add richness, but lots of calories too. There is no (or little) added fat in this recipe so why not enjoy a healthy dip guilt-free?
Provided by Boxerwing
Categories Beans
Time 15m
Yield 2 cups dip
Number Of Ingredients 7
Steps:
- Drain chick pea liquid directly into a blender or food processor.
- Set chick peas aside.
- Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
- Add chick peas, lemon juice, salt, and oil (if using) to blender.
- Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
- Pour into a serving dish and garnish with chopped parsley (if using).
- Serve with pita chips or wedges.
Nutrition Facts : Calories 488.7, Fat 22.6, SaturatedFat 3.1, Sodium 1803.3, Carbohydrate 59.1, Fiber 13.7, Sugar 0.7, Protein 17.2
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