Veggie Belly » tahini

Cauliflower Hummus

Sala @ Veggie Belly — Fri, 19 Sep 2014 18:52:02 +0000

This creamy, yet light cauliflower tahini dip is like a hummus, except it uses cauliflower instead of chickpeas! I spice the dip with some ground cumin, coriander and lemon juice and then garnish it with a big sprinkling of chopped cilantro. This is a great, healthy dip to enjoy with vegetables and some bread or crackers.

I like to steam the cauliflower, but you can also toss it in olive oil and roast the cauliflower before making this dip. Serve this hummus-style healthy cauliflower dip with vegetable crudités (carrot, celery, bell peppers etc) and warmed pita bread or crackers.

I use who coriander and cumin seeds, that I gently roast on a skillet and then powder in a spice grinder. There is nothing like freshly ground spices to make a hummus (or anything other dish) flavorful! But if you want a short cut, simple use ground coriander and ground cumin instead.

Cauliflower Hummus with Tahini Recipe

Serves 6 as a dip

Ingredients
1 lb cauliflower florets (about 1 small head of cauliflower)
1 tablespoon lemon juice
1 teaspoon coriander seeds. Substitute with ground coriander.
1 teaspoon cumin seeds. Substitute with ground cumin.
1/4 cup tahini
1-2 cloves of garlic, peeled
2 tablespoons olive oil
salt
2 tablespoon finely chopped cilantro or parsley

Method
1.Place the cauliflower florets in a steamer apparatus, cover and steam until the florets are very soft, about 15 minutes.
If you don’t have a steamer, place the cauliflower florets, along with 1/2 cup water in a saucepan. Bring to a boil. Then reduce heat to low, cover and simmer the cauliflower until it is very soft, about 10 minutes. If all the water evaporates before the cauliflower is soft, add 1/4 cup water at a time. If there is any water remaining in the pan at the end, remove the lid, crank up the heat to medium-high and let it boil away. Make sure the cauliflower is not water logged or too wet before proceeding

2.While the cauliflower is steaming, work on the spices. Place the coriander and cumin seeds in a small skillet. Toast on medium-low heat, shaking often until the spices are lightly golden and fragrant, about 5 minutes. Let the spices cool a little, then powder them in a food processor or mortar and pestle. If you are using ground coriander and cumin, skip this step and go to step 3.

3. Place the steamed, cooled cauliflower, and all other ingredients except the cilantro or parsley in a food processor, and blend into a smooth puree. If the dip is too thick, add water a few tablespoons at a time until your desired consistency is reached. If you want the hummus more creamy add more tahini at this point. Garnish with chopped cilantro or parsley.

Baba Ganoush Recipe – a Guest Post from Shulie of Food Wanderings

Sala @ Veggie Belly — Thu, 29 Dec 2011 09:43:13 +0000

Hello from Tel Aviv! I am traveling in Jordan and Israel on a business trip, and have taken a few days off to explore the amazing food scene here. I will be posting lots of photos and recipes from my trip when I get back! But right now, please enjoy this Baba Ganoush recipe guest post from Shulie of Food Wanderings. Her blog is full of lovingly created food, recipes (have you seen her mouthwatering India series?) and great photos! Make sure you say hello to Shulie on Twitter and Facebook too! Take it away Shulie..

When Sala asked me to guest post for her while she was traveling, I said yes, of course. You probably remember Sala from her guest post, White Peas Sautéed with Green Mango and Coconut, in the India Series on my site. Sala is a well seasoned traveler and I cannot wait to hear her impressions from her quick couple of days trip to Israel, while she is, for the first time, in the Middle East. Sala, thank you for having me as a guest in your Veggie Belly space.

Sala wanted me to make a dish from home and Baba Ghanoush is always at the table whether at homes or restaurants in Israel. Baba Ghanoush, an eggplant dip or salad, more widely known as a Lebanese dish, is wide spread throughout the Levant, Egypt and the Balkans. The Levant is the crossroads between Western Europe, Eastern Mediterranean and Northern Africa.

There are many variations to this eggplant dip/salad that is mostly served in Israel as a mezze, starter, along with many mezzes at the table. We make it the traditional way with olive oil and tahini but some in Israel make it with mayonnaise too. The grilling and charring of the eggplant, otherwise known as an aubergine, prior to scooping the flesh/pulp to make the salad lends it a smoky flavor. In Arab homes in Israel and the Middle East, the Baba Ghanoush is made from a variety of an eggplant called Baladi which is probably the best eggplant variety I have ever tasted. This wild variety eggplant is sweeter and the flesh so white and delicate inside.

You can whiz the Baba Ghanoush to a dip or spread consistency with all the other ingredients in the food processor, but traditionally in Israel and to this date, we chop it in a back and forth motion with a cleaver or a sharp knife. Think of mincing meat. Whiz or chop the eggplant to consistency desired. I add the lemon to the eggplant immediately after being scooped, to avoid oxidizing and then add a bit more, later, to adjust for flavor. Charring of eggplant can be done for five minutes on top of a stove top, outside grill or the oven broiler.

The Baba Ghanoush is a delicious and healthy dish for your Holiday or New Year’s Eve cocktail party as a hors d’oeuvre with pita chip or fresh pita wedges.

Baba Ghanoush Recipe
serves about 2

Ingredients
1 large eggplant (1 lb)
1 large garlic clove, minced
Juice of a 1/2 small lemon
1 teaspoon tahini paste (could you use an extra teaspoon according to taste)
1 tablespoon mild olive oil
1/4 teaspoon salt or to taste

Garnish
Handful pomegranate seeds/arils
1 teaspoon finely chopped parsley

Method
Prick the eggplant with a fork in a few places on its surface. Grill on an out door grill or broil in an oven until charred on all sides, about five minutes.

Halve eggplant and scoop pulp. Add juice of 1/2 lemon to the pulp and stir. Mash the eggplant with a fork, or chop with a knife or whiz in a food processor. Add minced garlic, olive oil, tahini and salt and whiz/mix quickly.

Adjust the salt and lemon juice if necessary.

Serve in a bowl garnished with parsley and pomegranates seeds. Serve with pita chips or fresh pita wedges. Bon Appetit!

Fettucine pasta with Asparagus and Tahini Sumac Sauce

Sala @ Veggie Belly — Sat, 21 Mar 2009 07:08:00 +0000

Pasta is one of those foods that you can easily internationalize. Saute pasta with curry powder for an Indian touch. Mix it with coconut milk and green curry paste for a thai pasta. Today I made a middle eastern style pasta. Tahini makes a creamy base for the sauce. I added some sumac for a savory punch of flavor. Sumac, also spelled sumak, sumag or sumach is a dark red middle eastern spice. It tastes tangy and slightly cumin like and goes really well with pasta.

The inspiration for this tahini-sumac sauce comes from Lebanese za’atar. Za’atar is made with sesame seeds, sumac and thyme or oregano. I used tahini instead of sesame seeds to turn this into a creamy, addictively delicious sauce. And its vegan to boot! You can use any vegetable you like in this dish. Green beans or peas will be delicious.

Fettuccine pasta with Asparagus and Tahini-Sumac Sauce
Serves about 3

½ pound fettuccine pasta or any other flat pasta
3 tbsp tahini
1 tsp balsamic vinegar
1 tsp sumac
1-2 cloves garlic minced
½ tsp dried oregano. You could also use dried thyme or Italian seasoning
1/3 cup olives, any kind will do
1 bunch asparagus
Salt and pepper

Bring plenty of water to a boil in a large pot. Salt the water generously. Add pasta to the boiling water.

Trim and discard the tough ends of the asparagus. Cut the rest of the asparagus into thirds and set aside.

While the pasta is cooking, make the tahini-sumac sauce. Combine the tahini, vinegar, sumac, oregano, garlic, salt and pepper in a bowl. Add 6 tbsp of the boiling pasta water. Whisk the sauce with a fork till everything is well combined.

If you prefer not to use raw garlic, saute it for 30 seconds in olive oil and then add the garlic and oil to the sauce.

In the last one minute of cooking, add the chopped asparagus to the pasta pot. Boil for a minute. Drain the pasta and asparagus. The pasta must be al dente and the asparagus crisp and bright green.

Return the pasta and asparagus to the pot; add the sauce and toss the pasta till it is coated evenly is sauce.

Sprinkle chopped olives all over.

Garnish with chopped tomatoes or parsley.