Ive had a lot of trouble finding Tahini in the past, have never been able to get it at Traders but you might wanna try.Quote:
Originally Posted by santiclaws
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Ive had a lot of trouble finding Tahini in the past, have never been able to get it at Traders but you might wanna try.Quote:
Originally Posted by santiclaws
I actually have all the ingredients right now!
Gotta try this.
Ingredients:
•1 16 oz can of chickpeas or garbanzo beans
•1/4 cup liquid from can of chickpeas
•3-5 tablespoons lemon juice (depending on taste)
•1 1/2 tablespoons tahini
•2 cloves garlic, crushed
•1/2 teaspoon salt
•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).
I just whipped some up and coated the top with
http://www.letsgokings.com/bbs/f10/c...ri-197883.html
It looks and smells amazing!
Tahini is the only ingredient that I have never heard about.
Speaking of Middle Eastern-ish food, have any of you peeps tried to have made your own homemade Falafel? I would like to try, but it seems like it would really be hard.
If by home made you mean from sracth - no.
I've always used Falafel mix. Don't forget the fresh parsely
Falafel | WholeFoodsMarket.com
And while you're at it you might as well get some tabouli going...
Hmmm. I might have to get one of those mini food processors for this.
It's ground sesame seeds, you should be able to find it in most supermarkets nowadays.Quote:
Originally Posted by orpheus
Just made it. Really good and really easy. Can't believe that I've never made it before. Found tahini at TJ's no prob.
Pick up your Tahini from an indian market. It costs 4 bucks and has a fridge life of 2-3 months. You dont really need that much for the hummus and the container I saw probably would make 3 to 4 batches of hummus. I tried using the liquid from the chick peas the first couple of times but now dont even bother...its really used for consistency moreso then any flavor it adds. If I want a thinner consistency I will squeeze some more lemon or lime juice or add more tahini or simply process it a bit longer.
I also add a drop or two of hot sauce...not enough to make it spicy but just a touch to give it a slight flavor. Suppose a drop or two of vinegar would achieve the same results.
In south oc we have some indian/mideastern grocery stores that rock-the produce is dirt cheap and where else can you find 6 different brands of garbanzos?
One other benefit is the deli-I can go and pick up $2 bucks worth of feta without having to but a 5 or 6 buck container that will inevitably go bad in a week.
