Sunday, 5 January 2014


a vegan sauce

To be completely honest, although I do consume a fair amount of Tahini, I'm not a huge fan of it on its own.  The real reason I make it is so I could then proceed to making hummus—an awesome Middle Eastern food item that requires it.

Hummus is actually the Arabic term for chickpeas.  What we're dealing with here is called ḥummuṣ bi ṭaḥīna in Arabic—meaning hummus with tahini.  It is the non-sweet cousin of peanut butter that is commonly consumed in the region where Jesus Christ and Mohammed lived.  Whether or not you adhere to an Abrahamic religion, you'll probably love this.

Following this recipe will fill up a standard peanut butter jar or, in my case, again, a plastic container.

You will need:
- 2 cups of cooked chickpeas (or garbanzo beans, as they are otherwise called) 
- 2 tablespoons of tahini 
- 1 clove or garlic (or 2, depending on the kick you want in it) 
- ½ cup of the stock from cooking the chickpeas 
- 4 tablespoons of lemon juice (or lime juice) 
- 1 teaspoon of salt (or ½, depending on the strength of your salt) 
- 2 tablespoons of olive oil

To make it, just blend all the ingredients in a food processor until you come up with a smooth paste.

Serve with a light sprinkle of ground black pepper and paprika and a good drizzle of olive oil.

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