My Christmas Recipes today are for hummus three ways and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch so I have been making it for a few years now…I think I need to update my photo next time I make it…
How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini paste and no nasties….
Into the kitchen, a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a bit more oil and a quick whizz and viola your Tahini Paste is now made and ready to use. How easy is that?
- 3 tbsp Tahini Paste
- 2 tbsp fresh Lime Juice and blitz in the food processor
- 1 can of chickpeas, drained and the juice (Aquafaba) reserved and put in the fridge to chill
- 2 tbsp Olive Oil or Aquafaba Juice
- 1 clove Garlic,
- half tsp ground Cumin
- half to one tsp salt to season
Put the tahini paste and the Lime/lemon Juice in the food processor or liquidiser and blitz.
Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.
Add the other half of Chick Peas and blitz again 1-2 mins.
Add garlic and cumin if using and the oil/aquafaba juice to loosen hummus.
Taste and season…
Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with Paprika.
Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.
This will keep up to 1 week in the fridge.
To make a change add beetroot or apricots.
To the Hummus recipe above add 250 gm cooked beetroot and reduce tahini paste to 2 tbsp. You may want to add more seasoning as beets have quite a strong flavour but it makes a lovely change from a traditional hummus and looks so pretty.
- 3 tbsp olive oil, more for serving
- Salt to season
- 1 cans chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp lime/ lemon juice
- 1 tbsp chopped garlic
- 1/2 cup finely chopped apricots.
- A sprinkle of paprika or red pepper flakes to serve or sesame seeds if you don’t like the heat.
Combine 3/4 cup aquafaba water, 3 tbsp. oil, the chickpeas, tahini, lemon/lime juice, garlic, apricots and 1/4 tsp. salt in a blender or food processor and puree until smooth. Transfer to a serving bowl, drizzle with some more oil and a sprinkle of paprika pepper, red pepper flakes or sesame seeds.
Serve with pitta bread or cut vegetables or to add a bit of spice quarter your pitta bread and separate into two halves Make a little paste in a small bowl with 5 tbsp olive oil, 3/4 tsp salt, a good tbsp of red pepper flakes or seasoning of your choice put the pits pieces smooth side up on two baking trays brush the tops with the oil and bake at 425 F until crisp about 7 mins …
These are really nice, crispy with a touch of spice and lovely with hummus.
Thank you once again for reading this post I hope you all have a great week xx