TAHINI

Tahini is very simple to make but adds an exotic nutty flavour to any dish.
I like to play with it. I add it to my vegetable preparations in the gravy, or to my chutneys, or just drizzle over my sandwich filling and of course in Hummus.
I make it in two flavours- Plain and Garlic with white sesame seeds or sometimes with black sesame seeds just to add the drama.



white sesame seed tahini

Though this is a Middle-Eastern preparation, all the trade drama regarding this dramatic tiny seed found in a tiny little pod, with the highest oil content among seeds takes place within Asia- with Myanmar being the largest producer, India as the largest exporter and Japan the largest importer.
With it's origins in India, no wonder it is known as a survivor crop.
It has supported the farmers all over the world when no other crop would, though with less water the yield would not be as good.
Did Allahdin get the phrase "open sesame" from here while trying to get the tiny pods open?

This tiny power-packed seed contains about 50% oil, natural water-soluble antioxidants, is rich in Omega 6 fatty acids, protein, calcium that helps people suffering from osteoporosis.
But this seed like other seeds can cause allergy in some.

 It is widely used in cuisines around the world- in savoury and sweet products.
 I use this seed on and in my breads and many preparations.

TAHINI

Ingredients:

.White sesame seeds.............................1 cup

.Olive oil...............................................1/3rd cup +some extra

.Salt........................................................1/4th tsp.(optional)

Method:

.Toast the sesame seeds lightly tossing continuously. Do not let them colour.

.In a blender grind together sesame seeds, olive oil and salt(optional).

.Store in a glass jar and top with some extra olive oil.

Note:

.I like to add the salt to my tahini but it is not a requirement.



MINTY LIMY HUMMUS

There are various versions of hummus. This one is so good and healthy that I think anybody trying to shed that extra weight should eat a bowl of it just like that, without any bread. I do that because I just love hummus.
High in protein my version can be mixed with a salad, or served with salad sticks as a dip or if you like it can be even served with something fried and crunchy. But I think the best way to eat hummus is stuffed inside a pitta bread.

I am glad the Middle-Eastern people came up with this pleasurable combination , am truely thankful to the person who invented the wheel, Johannes Gutenberg who invented the printing press in 1440 A.D. and of course all those chefs who have worked to bring on the food movement, making it possible for us today to be able to know about different foods and taste them without having to travel to the place of origin. And of course to the invention of the internet and to Sir Timothy John Berners-Lee who invented the world-wide web for making this movement faster and bringing it right into our homes.

Now the hummus will be even more delectable.

It is made of Chickpeas that has travelled all around the world from Turkey, it's birthplace and has made it's home in India and Pakistan with India producing 14 times more than Turkey and 7 times that of Pakistan.

Chickpeas also known as Garbanzo beans or Kabuli Chana  have a high protein  and fiber content. These beans are a good source of zinc, folate and phosphorus and are low in fats and good for people with diabetes. An addition of these beans in the diet helps lowering the cholesterol. It's fat content is mainly poly-unsaturated fat.



minty limy hummus


HUMMUS

Ingredients:
gives 3cups
.Chickpeas...................................1 cup raw(gives 2 1/2 cups when soaked overnight)
.Tahini.........................................1 Tbsp.
.Yogurt........................................3 Tbsp.*
.Garlic.........................................4 large cloves crushed
.Roasted cumin seed powder.......2 tsp.*
.Salt.............................................to taste
.Black pepper powder.................1 tsp.
.Lime(seedless)...........................1/2, quartered and boiled in 1/4th cup water
.Lime juice..................................1 1/2 limes
.Mint leaves................................2 Tbsp finely chopped
.Extra virgin olive oil.................1/4th cup +2 Tbsp. for garnish
.Pomogranate seeds(fresh)..........for garnish
.Red chili powder.......................to garnish


Method:
.Soak chickpeas in water overnight for about 12-14 hours.
.Throw away the soaking liquid as it contains flatulence producing sugars.
.Boil the chickpeas with 3 cups of water and salt to taste in a pressure cooker for 30 minutes
 on medium heat or until they are well cooked (the skin falls off).
.In 1/4th cup water boil 1/2 a lime for 2 minutes in a microwave oven.
.When hot place the boiled chickpeas (reserve 2 Tbsp. to use as garnish) in a blender with tahini,
 yogurt, garlic, roasted cumin seed powder, salt to taste, black pepper powder, boiled lime along with
 the water it was boiled in, lime juice, mint leaves and extra virgin olive oil.
.Grind to a very fine paste until creamy.
.Place in a bowl and sprinkle some red chili powder/cayenne powder.
.Garnish with the reserved boiled chickpeas, pomogranate seeds and top with 2 Tbsp. of olive oil.
.Serve this dip with pitta bread crisps, vegetable sticks or inside the pitta bread sandwich and so on.

minty limy hummus

Note:
.Let the dip rest for 30 minutes before serving. This enhances the flavours.
.This dip can be stored in a glass bottle in the refrigerator for upto 3 days.
*It tastes better if the yogurt is atleast 1 to 2 days old. It adds to the sour taste. Fresh yogurt tastes sweeter than the old one.
*Roast the cumin seed till brown and fragrant. It browns very quickly about 30 to 40 seconds.