Recipes
Homemade Hummus
Ingredients:
- 2 cups dried organic chickpeas
- 1/2 teaspoon baking soda
- 3 organic garlic cloves
- 1/4 cup lemon juice
- 1/2 cup chickpea cooking water
- 1/2 teaspoons pink Himalayan salt
- 1/2 cup organic sesame tahini
Instructions:
- Soak chickpeas at room temperature overnight.
- Drain chickpeas, cover with about 4 inches of fresh water, add baking soda, mix and bring to boil over medium-high heat. Skim foam with a large spoon, lower heat, cover and cook for about an hour, mixing forcefully occasionally will help remove the skins until chickpeas are very soft and almost falling apart. Remove skins as they float to the top. Cooking time depends on the chickpea. If after one and a half hours the chickpeas are still not completely soft, there's usually no use in cooking them further. You can still use them for the hummus, but expect it to be a little grainy.
- Keep a cup of the cooking water and drain chickpeas in a colander. Wash chickpeas with cold running water to cool them down to room temperature.
- Put 4 cups of the cooked chickpeas in a food processor (keep the rest for topping the hummus). Add garlic cloves, lemon juice, 1/2 a cup of the cooking water and salt, and blend
for 3 minutes until smooth. - Add tahini and blend until smooth and fluffy. Add more of the cooking water if you feel the hummus is too thick; remember that it gets thicker in the fridge if you leave it for more than a day.
- Serve in wide bowls, topped with tahini sauce, cooked chickpeas, and roasted pine nuts, or any combination of these toppings.
- Keep in an airtight container for up to three days in the fridge.
Green Tahini Dip
This stuff is so delicious – a twist on traditional Tahini, with added nutrients, and packed with flavor – where can you go wrong! I love to dip crackers or veggies, like carrots or cucumbers into it, when I’m feeling like munching.
Ingredients:
- 1 cup organic whole-seed sesame tahini
- 2/3 cup cold water
- 1/4 cup organic lemon juice
- 1 organic garlic clove
- 2 pinches pink Himalayan salt
- 1/2 cup chopped fresh organic parsley
- 2 chopped organic celery stalks
Instructions:
- Add all ingredients to the bowl of your food processor.
- Process until well incorporated and smooth
- You will need to scrape down the sides of the bowl with a spatula from time to time.
- Top with fresh chopped parsley.
- Enjoy with your favorite fresh bread.
Baba Ganoush
Baba Ganoush is a rich, creamy, and smoky eggplant dip made with nutty Soom tahini, bright, lemon juice and a hint of garlic and fresh herbs. It's one of those dips you'll keep coming back to because the smokiness is addictive!
Ingredients:
- 1 large eggplant
- 1⁄2 - 1 tsp fine sea salt
- 1⁄4 cup lemon tahini sauce
- 2 Tbsp finely chopped fresh flat leaf parsley
- 1 Tbsp extra virgin olive oil 1 Tbsp freshly squeezed lemon juice
- optional: 1/4 tsp smoked paprika for extra smoky flavor
Instructions:
- Set up a grill for high direct heat or turn on the broiler to high.
- Poke the eggplant all over with a fork.
- If grilling, put the eggplant on the grill grate, close the lid, and grill until the eggplant is charred all over, wrinkled, and soft, about 20 minutes, turning halfway through. If using a broiler, put the eggplant on a broiler pan and position the broiler rack so that the eggplant is as close to the heating element as possible without touching it, and broil until charred and soft, about 20 minutes, turning halfway through.
- Cool the eggplant until you can touch it comfortably.
- Chop the eggplant so that the skin is in small pieces and the flesh is mushy with just a few strings visible. Stir in the salt, tahini sauce, parsley, olive oil, lemon juice, and smoked paprika if using.
- Serve with warm flatbread or pita chips.
- Store in a closed container in the refrigerator for up to 1 week.