Recipes - Hummus

Homemade Tahini Paste

: The Daring Gourmet, www.daringgourmet.com

Serves: Makes just under ¾ cup

Ingredients

1 cup hulled sesame seeds

3 tablespoons or more extra virgin olive oil 

Instructions

Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.

Once they're toasted, let them cool a few minutes then add them to a food processor.

Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency

Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.

Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.

Wimbush Family Pita Bread

Ingredients:

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.

With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.

Butternut Squash HUMMUS

• 1 cup (140 g) cubed butternut squash
• 4 cloves garlic, skin on (12 g)
• 4 cloves garlic, peeled + minced (~2 Tbsp | 12 g)
• 1 lemon, juiced (2 Tbsp or 30 ml)
• 1 15-ounce (425 g) can chickpeas, lightly rinsed + drained
• 1/3 cup (80 g) tahini
• 3-4 Tbsp (45-60 ml) olive oil, plus more for roasting garlic
• Sea salt + pepper to taste (~1/4 tsp each)
• 1/2 cup (30 g) fresh parsley, chopped
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• optional: 1/4 tsp smoked paprika

FOR SERVING optional

• Whole Wheat Pita Chips
• Roasted Carrots*

Instructions

1. Preheat oven to 400 degrees F and position a rack in the middle of the oven.
2. Add cubed butternut squash and 4 unpeeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
3. Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
4. Peel roasted garlic and add to food processor or blender, along with squash, 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika (optional).
5. Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick.
6. Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.
7. Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

Notes

*To roast carrots, preheat oven to 375 degrees F. Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grape seed oil and a pinch each salt and pepper. Toss to coat, then arrange in an even layer and bake for 20-30 minutes, or until golden brown and tender.