Ingredients: Tahini is sesame butter and can be found in the same aisle as peanut butter at your local grocer, or at a local Mediterranean Market! I get mine from the Pita House. Fresh ingredients are best!
Here’s the recipe. All measurements are approximations, as I don’t use measuring cups unless baking, usually. Add all ingredients except parsley into your food processor and pulse till smooth; add parsley and pulse for a few seconds, just enough to mix in. Enjoy with pitas or tortilla chips, fresh veggies, over couscous, or as a spread on a sandwich with sprouts and other fresh veggies.
- 2 c. cooked garbanzo beans (aka chickpeas; canned is fine, just drain it; you could use black beans instead of you like)
- ¼ c. tahini (sesame seed butter)
- ¼ c. water
- 2 Tbsp. olive oil (can replace with water if desired)
- 2 Tbsp. lemon juice (fresh is best, but the from concentrate works fine)
- 2 cloves minced garlic
- ½ tsp. cumin
- ¼ tsp. sea salt
- ¼ c. chopped fresh parsley leaves (if use dried, reduce to 1-2 Tbsp.)
Served over Israeli Couscous with Roasted Beets and Sweet Potatoes
This one is very similar to the post I did about Tahini Candy. I’m trying to shy away from the term candy because this is 100% good for you! And I have pictures this time! Also, I got to use my new food processor on this one, which works much, much better than the blender did! Thanks, babe, for buying me my new kitchen toy, I mean, tool.
Okay, this should be simple to remember. It’s just 1/3 c. of everything!
- 1/3 c. tahini
- 1/3 c. organic peanut butter
- 1/3 c. dried figs
- 1/3 c. dried dates
- 1/3 c. raisins
- 1/3 c. chopped dark chocolate chunks (I used 85% Lindt)
- 1/3 c. coconut flakes
Throw everything in the food processor and let it do it’s job! (Note: you might want to chop the figs and dates in half before adding to make the processing time shorter.) I cleaned out my empty tahini jar and filled it with the spread. This will make it easy to add a tablespoon to my oatmeal, yogurt, or waffles in the morning. It also makes an adorable gift (in my opinion)! I brought the original version with 2 waffles to work today. I shared it with my friend and coworker Amanda, and she loved it! I hope you do too!
I did a post a little while ago about Tahini being useful for more than just making a good hummus. One of the suggestions that Whole Foods Blog gave was Tahini candy. They told you what to put in, but didn’t say how much, so I took a shot at it.
I used about 1/3 cup each of raisins, chopped dates, and chopped figs. Then I used probably close to 3/4 c. of Tahini (sesame seed paste). I put all of this in the blender (since my food chopper’s motor gave up the ghost). I would recommend a food processor, but I didn’t have one at the time, so I just put it in the blender. The WF blog said to roll it into balls and coat with either coconut or cocoa powder. Well, I thought I’d try throwing about 1/4 c. chopped dark chocolate into the mix instead of coating it. Then I tried to roll it and it was way too sticky, so I spread it out in a small pan, sprinkled it with coconut flakes, and let it chill overnight.
Tahini kind of smells like a nut butter yet it’s different than peanut butter, so when you’re thinking of what to do with this, think, “What would I do with peanut butter?” And go for it! The first day, I put a Tablespoon of it in my oatmeal, which was quite tasty. Today, I spread it on my Nature’s Path Organic waffles, and I think I’m in love! Delic! And oh, so good for you! Tahini is a good source for calcium and folate! Like any nut butter, it’s a little high in fat, so stick with a Tablespoon or two. Enjoy! I think I’ll try it on apple slices next!
- 1 small eggplant
- olive oil, for drizzling
- 1 1/2 tsp. onion powder
- 1 tsp. prepared minced garlic
- 3 Tbsp. plain non-fat Greek yogurt
- 2 Tbsp. tahini
- 2 Tbsp. olive oil
- 1 tsp. sea salt
- 2 Tbsp. dried parsley flakes
- juice of 1 lemon (about 1-2 Tbsp.)
Preheat oven to 450F. Slice eggplant into 1″ thick slices, lengthwise. Place on baking pan (I use a stoneware bar pan that has a 1″ lip around the edges) and drizzle with olive oil. Bake at 450F for about 30 minutes (I did this during the last 2/3 of baking our potatoes for dinner). Let cool. Peel skins off eggplant slices and discard skins.
Combine all ingredients, including eggplant, in food processor and blend to desired consistency. Serve with pita bread or fresh veggies. Mmm! So yummy! And so fun to say: Baba Ghanouj! (bah-bah gauh-noush)
Baba Ghannouj (aka, Eggplant Hummus)
I finally found a good source for Tahini (sesame seed paste) here in Greenville. You can get a good size jar for about $5 at The Pita House on Pleasantburg. The Pita House is a delightful little Mediterranean restaurant that also has a small grocery inside! I buy my jams, dried fruits, nuts, etc. there because they’re all natural and cheaper than traditional grocers.
Their tahini is great. I add it to my hummus, and it really does make the difference between okay hummus and outstanding hummus! But it’s not just for hummus anymore! Check out this post on the Whole Foods Blog! It includes recipes for hummus, baba ghanouj (aka eggplant hummus), tahini dips and dressings, and one that I’m particularly interested in: Tahini Candy (“Make ‘candy’ from chopped dates, figs, raisins and tahini all combined in a food processor. Roll it into balls and then into coconut flakes or cocoa or carob powder.”).
So, go pick up some Tahini and try some of the recipes from the Whole Foods Blog today!