Tahini is more used in many Middle Eastern dishes. Tahini or sesame seed paste is more nutritious and enhances the flavor when added to any dishes. I personally love adding a dash of tahini to hot soups, sandwiches on toasted bread etc. The texture may also be slightly coarse than store bought tahni, but it has the same delicious flavor, and may be far fresh and tastier.
We had a cafeteria near by my house, where in the evening they make fresh falafels, shawarmas. The chef who used to make this was so friendly that he gave me the recipe and very often I make this at home as we love this so much. He even taught me to make falafel, shawarmas too. I will be sharing that recipes here soon.
Sesame seeds are rich in minerals such as calcium, zinc and manganese. They also contain useful quantities of some B group vitamins including thiamin and B6, and are a useful source of vegetable protein.
Please excuse me I forgot to capture the picture of the tahini before using it. I will put a better pic next time I make my stock.
¼ cup olive oil (you can use more if needed) 1 cup sesame seeds
Preheat your oven to 340°F (170° C).
<!--[if !supportLists]-->· <!--[endif]-->Wash and dry the sesame seeds on a cloth so that there is no moisture
<!--[if !supportLists]-->· <!--[endif]-->Spread sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this impairs the flavor. Or alternatively you can lightly toast in a kadai. Let the sesame seeds cool.
<!--[if !supportLists]-->· <!--[endif]-->Put the the sesame seeds in food processor and add half the oil.
<!--[if !supportLists]-->· <!--[endif]-->Process the mixture on a high for a minute, stopping to clean the sides of the food processor with a spatula from time to time.
<!--[if !supportLists]-->· <!--[endif]-->Add the rest of the oil, and continue the process until the seeds are in a good paste form, ensure to clean the sides.
<!--[if !supportLists]-->· <!--[endif]-->When the mixture is evenly smooth, transfer the tahini to a tight fitting glass jar using a flexible spatula.
Tahini may be kept in the refrigerator for many weeks in a well sealed jar.
Hummus (Chickpea Dip)
This rich dip is served with crackers and one of the most essential part of the Arabic platter served with Arabic breads, falafel etc.
I prefer to use the fresh dried chickpeas, soak them over night. Boil till cooked with the garlic and follow the procedure, somehow the canned peas does not give me satisfying results with the nice flavor of the fresh peas.
Boiled chickpeas or Garbanzo beans – 1 cup Lemon juice – 1 tbsp (increase or reduce to your taste) Olive oil – 4 tbsp Garlic – 2 big clove Salt to taste Paprika or chilli powder to garnish Tahini paste – 1 tbsp
Leave 4 – 5 whole chickpeas for garnish.
Blend the rest of the chickpea to smooth, add the lemon juice, tahini, salt, and give a mix one more time and place this to the serving bowl. Make a well in the center and the olive oil.
Garnish with paprika or chilli powder and add in the whole peas.
Serve this with Pita breads, crackers or toasted breads