Category Archives: tahini

Carrot Tahini Muffins

IMG_8636

I have a carrot fan in my house. Ever since his teeth came in, my son has been obsessed with carrots. We visited Rome, Italy when he was just over a year old and tried to introduce him to McDonald’s french fries. Much to my husband’s display the fry was discarded in favor of a carrot. A year later on an epic road trip he ate so many carrots that crunching became the soundtrack for our trip and I began to see an orange tinge on his skin. (Maybe it was my imagination but given the amount of carrots he consumed I’m not so sure). At school he is known as the kid who loves carrots and will opt for the crunchy orange vegetable over a sweet treat any day. And carrots have become a staple on my weekly trip to the market; not having them in the house can cause chaos to ensue. But really, I’m not complaining because what mom doesn’t want her children to like healthy foods.

So in my quest to keep things fresh on the carrot front I’m always on the lookout for new recipes that include this favored vegetable. So when I came across this SmittenKitchen recipe for carrot muffins, I knew I had to give them a shot. I loved the fact that they aren’t filled with a lot of sugar and butter, instead relying on olive oil, buttermilk and a tahini for their moistness and flavor. Yes, tahini; the sesame paste most often associated with hummus and other Middle Eastern treats. Plus the afore mentioned carrots.

And the results? Absolutely delicious. They were a hit in my house and will be making regular appearances on my breakfast menus.

CARROT TAHINI MUFFINS
1/4 cup olive oil
1/4 cup tahini
1/2 cup firmly packed light brown sugar
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups all-purpose flour
2 cup packed coarsely grated carrots

Sesame seeds, for garnish

  • Heat oven to 425 degrees F.
  • Whisk the olive oil, tahini and brown sugar together in the bottom of a large bowl.
  • Whisk in the eggs, then the buttermilk and vanilla.
  • Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.
  • Coat a standard sized 12-cup muffin tin  with a nonstick spray.
  • Fill each about 3/4 of the way with batter then sprinkle the tops with sesame seeds.
  • Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.
  • Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

Yields: 12 muffins

Advertisements

Roasted Garlic Hummus

photo 1-205

I’ve been craving hummus since we returned from our recent trip to Turkey. Before we set off for a second visit to Istanbul I had created a list of foods that I really wanted to eat while I was there. Hummus was at the top of the list but for some reason I never managed to eat any. So upon returning home I set out to find both dried garbanzo beans and tahini, two items I could never manage to locate while we were in Albania but are readily available in Belgium.

I always use dried garbanzo beans; I think they have a better flavor and texture than their canned counterparts. If you decide to go this route be sure to soak the beans overnight before cooking them. If dried beans aren’t available or you are pressed for time, canned ones will work as well. Just be sure to rinse them before using and adjust the salt in the recipe accordingly. I also love to use roasted garlic instead of fresh raw cloves. The roasting mellows the pungency of the garlic and gives the hummus a mild smokey flavor.

Now if you do how to eat hummus, the answer is any way you want. It is great as a dip for crudite or crackers and I love to spread on a whole grain wrap or flatbread, top it with fresh vegetables (cucumbers, tomatoes, shredded carrots and sprouts are particularly good) and roll it up and eat it as a sandwich. The wrap will keep well making it a perfect on the go lunch item. Of course, I’ve also been known to eat hummus by the spoonful right out of the container. Yes, I like it that much.

ROASTED GARLIC HUMMUS

3 cups cooked garbanzo beans

1 large bulb garlic

7 tablespoons olive oil, divided

6 tablespoons tahini

Juice of 2 lemons

1 teaspoon salt

1/4 teaspoon ground cumin

To cook the garbanzo beans:

  • Pick over the dried beans and place them in a large stock pot and fill the pot with water.  The beans will expand as they soak so make sure there is room in the pot. Allow the beans to sit overnight.
  • The next day, drain the beans and cover them with fresh water. Place the pot over high heat and bring to a boil. Cover the pot, reduce the heat to low and to simmer until tender, 60-90 minutes. occasionally skim off any scum that forms at the surface of the water.
  • Remove the beans from the heat, drain, and set aside to allow to cool until ready to use.

To roast the garlic:

  • Pre-heat the oven to 400 degrees.
  • Place a piece of aluminum foil on a rimmed baking sheet.
  • Slice off the top 1/4 inch of the garlic bulb. Place in the center of the foil and drizzle with 1 tablespoon of the olive oil.
  • Wrap the garlic completely in the foil and place in the oven, baking for 30 to 35 minutes or until the garlic is soft and fragrant.
  • Allow the garlic to cool slightly before proceeding.

To make the hummus:

  • Place the garbanzo beans in the bowl of a food processor fitted with a steel blade.
  • Squeeze the roasted garlic flesh out of each clove and add them to the food processor.
  • Add the tahini, lemon juice, remaining olive oil, salt and cumin.
  • Process until the ingredients are well blended and form a thick paste. You may need to add additional olive oil, one tablespoon at a time, until the hummus has reached a consistency you like.
  • Refrigerate the hummus in a tightly sealed container until ready to use.

 

Serves 6-8

White Bean & Pumpkin Hummus

IMG_3041

If you love pumpkin and you love hummus, this dip from Cooking Light is for you. Not only is it easy and can be whipped up in minutes but it also tastes great and is super versatile. I prefer to roast and puree my own pumpkin and use dried beans that I have cooked myself rather than canned ones but if you are going to quick and last minute, canned pumpkin puree and beans will work as well.

I can eat this dip by the spoonful but it is also great with crudite, pita chips or pretzels and you can also smear it on a sandwich or crackers. Your options are truly endless so go ahead and give it a try today. You won’t be disappointed.

WHITE BEAN & PUMPKIN HUMMUS

1 cup pumpkin puree

1 15-ounce can cannellini or other white beans, rinsed and drained

3 garlic cloves, minced

2 tablespoons tahini

Juice of 1 lemon

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon salt

  • Place the pumpkin and the beans in the bowl of a food processor fitted with a steel blade. Puree until smooth. Alternatively, place the pumpkin and beans in a medium sized bowl and puree using a stick blender.
  • Add the garlic, tahini, lemon juice, olive oil, cumin, paprika and salt. Pulse for 30 seconds or until all of the ingredients have been combined and the hummus is smooth.
  • Serve with crudite, pretzels, crackers or just a spoon.

Yields: 2 cups

White Bean & Pumpkin Hummus

IMG_3041

If you love pumpkin and you love hummus, this dip from Cooking Light is for you. Not only is it easy and can be whipped up in minutes but it also tastes great and is super versatile. I prefer to roast and puree my own pumpkin and use dried beans that I have cooked myself rather than canned ones but if you are going to quick and last minute, canned pumpkin puree and beans will work as well.

I can eat this dip by the spoonful but it is also great with crudite, pita chips or pretzels and you can also smear it on a sandwich or crackers. Your options are truly endless so go ahead and give it a try today. You won’t be disappointed.

WHITE BEAN & PUMPKIN HUMMUS

1 cup pumpkin puree

1 15-ounce can cannellini or other white beans, rinsed and drained

3 garlic cloves, minced

2 tablespoons tahini

Juice of 1 lemon

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon salt

  • Place the pumpkin and the beans in the bowl of a food processor fitted with a steel blade. Puree until smooth. Alternatively, place the pumpkin and beans in a medium sized bowl and puree using a stick blender.
  • Add the garlic, tahini, lemon juice, olive oil, cumin, paprika and salt. Pulse for 30 seconds or until all of the ingredients have been combined and the hummus is smooth.
  • Serve with crudite, pretzels, crackers or just a spoon.

Yields: 2 cups

Roasted Garlic Hummus

photo 1-205

I’ve been craving hummus since we returned from our recent trip to Turkey. Before we set off for a second visit to Istanbul I had created a list of foods that I really wanted to eat while I was there. Hummus was at the top of the list but for some reason I never managed to eat any. So upon returning home I set out to find both dried garbanzo beans and tahini, two items I could never manage to locate while we were in Albania but are readily available in Belgium.

I always use dried garbanzo beans; I think they have a better flavor and texture than their canned counterparts. If you decide to go this route be sure to soak the beans overnight before cooking them. If dried beans aren’t available or you are pressed for time, canned ones will work as well. Just be sure to rinse them before using and adjust the salt in the recipe accordingly. I also love to use roasted garlic instead of fresh raw cloves. The roasting mellows the pungency of the garlic and gives the hummus a mild smokey flavor.

Now if you do how to eat hummus, the answer is any way you want. It is great as a dip for crudite or crackers and I love to spread on a whole grain wrap or flatbread, top it with fresh vegetables (cucumbers, tomatoes, shredded carrots and sprouts are particularly good) and roll it up and eat it as a sandwich. The wrap will keep well making it a perfect on the go lunch item. Of course, I’ve also been known to eat hummus by the spoonful right out of the container. Yes, I like it that much.

ROASTED GARLIC HUMMUS

3 cups cooked garbanzo beans

1 large bulb garlic

7 tablespoons olive oil, divided

6 tablespoons tahini

Juice of 2 lemons

1 teaspoon salt

1/4 teaspoon ground cumin

To cook the garbanzo beans:

  • Pick over the dried beans and place them in a large stock pot and fill the pot with water.  The beans will expand as they soak so make sure there is room in the pot. Allow the beans to sit overnight.
  • The next day, drain the beans and cover them with fresh water. Place the pot over high heat and bring to a boil. Cover the pot, reduce the heat to low and to simmer until tender, 60-90 minutes. occasionally skim off any scum that forms at the surface of the water.
  • Remove the beans from the heat, drain, and set aside to allow to cool until ready to use.

To roast the garlic:

  • Pre-heat the oven to 400 degrees.
  • Place a piece of aluminum foil on a rimmed baking sheet.
  • Slice off the top 1/4 inch of the garlic bulb. Place in the center of the foil and drizzle with 1 tablespoon of the olive oil.
  • Wrap the garlic completely in the foil and place in the oven, baking for 30 to 35 minutes or until the garlic is soft and fragrant.
  • Allow the garlic to cool slightly before proceeding.

To make the hummus:

  • Place the garbanzo beans in the bowl of a food processor fitted with a steel blade.
  • Squeeze the roasted garlic flesh out of each clove and add them to the food processor.
  • Add the tahini, lemon juice, remaining olive oil, salt and cumin.
  • Process until the ingredients are well blended and form a thick paste. You may need to add additional olive oil, one tablespoon at a time, until the hummus has reached a consistency you like.
  • Refrigerate the hummus in a tightly sealed container until ready to use.

 

Serves 6-8

Making Here Home - Expat Life and Advice on Moving Abroad

Expat life, coaching and advice on making the most of your overseas assignment

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: