Hummus



Ingredients:

2 cups of soaked for 3 days then cooked chickpeas /garbanzo beans

1/4 cup bean broth

3 tablespoons lemon juice

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/4 teaspoon Himalayan salt (optional)

2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.


Place in serving bowl, and create a shallow well in the center of the hummus.


Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).


Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

 
 

Ingredients:

•2 Tablespoons sesame seeds

•1/2 teaspoon sesame oil

•1/4 teaspoon salt

•1/4 cup tepid water Preparation:

Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.


Yield: about 1/2 cup


Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.


Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Ingredients:
   •1/2 cup tahini (sesame seed paste)
   •3 gloves garlic, crushed
   •1/4 teaspoon Himalayan pink  salt
   •2 tablespoons olive oil
   •1/4 cup lemon juice
   •1 teaspoon parsley, finely chopped (optional)
Preparation:
In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt. Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency. Mix in parsely.

 

Tahini - sesame seed paste