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tahini

Spiced Carrot Soup With Roasted Chickpeas and Tahini
Soup

Oh-So Satisfying: Spiced Carrot Soup

I've sung pureed soup's praises before, and I'll sing them again: few foods are more satisfying, nourishing, and leftovers-friendly while still allowing room for experimentation and intrigue.
by

I've sung pureed soup's praises before, and I'll sing them again: few foods are more satisfying, nourishing, and leftovers-friendly while still allowing room for experimentation and intrigue. This Middle Eastern spiced carrot soup is no exception. Creamy without using cream and garnished with all matter of excellent nibbles, it's the sort of soup that is worthy of a light meal in and of itself.

A quick word on the garnishes: I know what you're thinking: four components for one soup . . . isn't that a hair excessive? The short answer is no. Spiced chickpeas, a tahini-lemon dollop, dukkah, and parsley make the soup the lovely dish it is by providing loads of textural and flavor contrast, while adding minimal time and effort to the recipe.

Keep reading for the warmly spiced recipe.

Butter Bean Hummus Recipe
Hummus

5 Easy Pieces to Butter Bean Hummus

For a new spin on hummus, take note of Food Orleans's blog and swap out butter beans for standard chickpeas.
by OnSugar Blog

For a new spin on hummus, take note of Food Orleans's blog and swap out butter beans for standard chickpeas.

I started making hummus from scratch last year, when I discovered the organic dried chickpeas in bulk at the neighborhood Rouse's. I love to make it, but let's be honest: chickpeas take forever to cook, especially when you want them really soft, for hummus. But you can make a serviceable hummus out of just about any dried bean or pea: black-eyed peas, lima beans, black beans . . . and butter beans! While all of these might be tasty, the prettiest ones are going to be made from white or very light-colored beans. I've made black bean hummus before, and it turns out kind of blue-gray. Not untasty but not winning any beauty contests.

Butter beans, a.k.a. large limas, are perfect for making a from-scratch hummus, because they cook very quickly — just about 45 minutes in gently boiling water. You can also use canned, of course, just as you would use canned chickpeas for hummus. I like the fact that butter beans are a Southern cooking staple, too. Try some! 

Use your own favorite hummus recipe, or if you don't have one, here are some amounts to get you started.

Keep reading for the easy yet enticing recipe.

Homemade Tahini Recipe
Vegan

Make Your Own: Sesame Tahini

While everyone I know seems to be on an almond butter kick, one of my favorite peanut butter alternatives is tahini.
by

While everyone I know seems to be on an almond butter kick, one of my favorite peanut butter alternatives is tahini. Spread on toast, dipped in apples, and used in my favorite vegan alfredo sauce, tahini has many versatile applications beyond homemade hummus.

Making it couldn't be easier. The trick is toasting the seeds prior to processing, which bolsters the seeds' natural nuttiness, lending a complex, toasted flavor that's reminiscent of browned butter. Just be sure to diligently set your kitchen timer and check the seeds often, because they burn fast! Now that I have all this leftover tahini, I'm thinking it calls for a batch of tahini cookies . . .

From Anna Monette Roberts, YumSugar

Homemade Tahini

Homemade Tahini Recipe

Ingredients

8 ounces (about 1 cup) sesame seeds
1/4 cup olive oil, more if needed
Salt, to taste

Directions

  1. Preheat oven to 350°F. Spread sesame seeds on a parchment-paper-lined cookie sheet, and bake for 6 minutes. Mix and respread sesame seeds, and return to oven for 6 to 8 minutes more, or until sesame seeds are fragrant and golden brown. Immediately transfer toasted seeds to a separate bowl to prevent carryover cooking.
  2. Add sesame seeds to the bowl of a food processor and grind for 1 minute, or until seeds have broken down. While processor is on, drizzle in olive oil, and continue to grind for 1 or 2 minutes more, or until a smooth paste forms. If mixture is too dry, then add more olive oil, 1 teaspoon at a time. Season to taste. Transfer tahini to a mason jar, and store in the fridge for up to one month.

Makes one 10-ounce jar.

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Easy Vegan Recipe For Miso Tahini Dressing
recipes

Miso Tahini Dressing

YumSugar member girlA offers up a super speedy, three-ingredient dressing in The Dairy-Free Diva Recipe Exchange cooking group.
by Yum Community

YumSugar member girlA offers up a super speedy, three-ingredient dressing in The Dairy-Free Diva Recipe Exchange cooking group. This dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make. To see her recipe, read more.

Fast & Easy Recipe For Roast Chicken With Asparagus and Tahini Sauce
fast and easy

Sunday Dinner: Chicken With Asparagus and Tahini Sauce

Breathe life into an old favorite, chicken breast, by quick-roasting it, then ladling a puréed sauce of tahini, lemon juice, and garlic over the top.
by

Breathe life into an old favorite, chicken breast, by quick-roasting it, then ladling a puréed sauce of tahini, lemon juice, and garlic over the top. The Mediterranean sesame paste not only adds body and weight to a quick sauce, but also a nutty, creamy flavor.

Hit two birds with one stone — no pun intended — by cooking some sweet Spring asparagus in the oven along with the chicken. Serve it alongside pasta, potatoes, or brown rice. To have dinner ready in no time, read more.

Would You Eat This Tahini Pasta?
Vegetarian

Would You Eat This Tahini Pasta?

Sometimes really disgusting-looking food tastes incredibly delicious.
by partysugar

Sometimes really disgusting-looking food tastes incredibly delicious. Take this tangy tahini pasta as an example. It looks like a mix between fresh vomit and a sick dog's poop — in other words, not very appetizing. However the ingredients are simple and ordinary: tahini, garbanzo beans, lemon juice, wholemeal pasta, red onions, etc. It looks blah, but probably tastes great. Although they say never judge a book by its cover, sometimes we all do. So I want to know, would you eat this pasta or is the picture too gross to stomach?

Source

Tahini
Hummus

Definition: Tahini

Tahini Typically used in Middle Eastern cooking, a thick paste made from ground sesame seeds that commonly seasons dips, sauces, spreads, and other dishes such as hummus.
by partysugar


Tahini
Typically used in Middle Eastern cooking, a thick paste made from ground sesame seeds that commonly seasons dips, sauces, spreads, and other dishes such as hummus. Its consistency is thinner than peanut butter and it can be found in health food stores and the ethnic section of most grocery stores. Tahini comes in a variety of forms from a sweetened darker version to fresh, in cans, in jars, or dehydrated.

Snack Attack: Make Your Own Hummus
healthy snacks

Snack Attack: Make Your Own Hummus

You can buy hummus just about anywhere these days, but nothing compares to the taste when it's freshly made.
by

You can buy hummus just about anywhere these days, but nothing compares to the taste when it's freshly made. And it's really easy to make — the hardest part is buying all of the ingredients.

What You'll Need:

  • 1 can of garbanzo beans (chick peas)
  • 2 cloves of garlic, minced (you can always use more)
  • 1 - 2 tbsp tahini (it's made out of ground up sesame seeds)
  • Juice from 1/3 of a lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste

Place all of the ingredients in a blender for a few minutes, or until the mixture is creamy and smooth.

Serve in a bowl with fresh vegetables and sliced pita bread. Or even better, try it with homemade pita chips. This would also be a great snack to have while watching the Super Bowl.

Fit's Tips: This is a basic recipe, so play around with it - add your own special ingredients like grated carrots or artichoke hearts.