Connect with us

Cooking Recipes

Toasted Sesame Hummus

Published

on

toasted sesame hummus 5d0cb195f2c50 - Toasted Sesame Hummus
‘Toasted Sesame Hummus is a deliciously smooth, nutty and tangy twist on the Classic Hummus. So affordable and super quick to make’ – Hungry now?  Jump to Recipe

So I’ve been meaning to put out a Hummus recipe for a while now. But, well, it’s everywhere! Hey I’m not complaining, I just mean I don’t want to be ‘that guy’ that throws out a classic Hummus recipe that drowns into the deep oceans of the internet. I’m gonna have to jazz it up. So I thought to myself, firstly ‘F*ck I love Hummus so much I’m going to spontaneously cry’ but secondly ‘how can I love it even more?’ And here we are – Toasted Sesame Hummus.

The taste? Superb. However it did kinda look like a frothy coffee before I garnished.

Let’s chuck some sesame on.

My favourite component of a classic Hummus is the Tahini; and the main component of Tahini is indeed sesame seeds. What I’ve essentially done here is just emphasized that component to bring a real nutty, smoky flavour to the hummus. Toasting the sesame seeds helps to bring out that nutty flavour and also reduces any bitterness from the seeds. The flavours in this recipe really bounce off each other to help bring you one heck of a hummus. All in all, I’d like to put this recipe forward as being spoon-worthy.

*reaches for spoon and eats like nobodies watching*

Okay side note – it is totally optional if you want to peel the chickpeas or not. Granted it will make the Hummus a little creamier and on the whole more silkier if you do, but it’s not gonna ruin it if you want to chuck them straight in. Of course you can hand peel them, which will take a little time, OR you can give this article a quick read and see another method.

Okay, back from the side note. Let’s round things up before you get bored and I really do become ‘that guy’. This recipe is so freaking easy and incredibly affordable. For the amount you get, the price/quantity trade off is amazing. Most importantly, it tastes so SO good. I’m truly excited to share this recipe with you guys. Pair with some homemade tortilla chips and you’ll be on your way. So here you are, my Toasted Sesame Hummus. Enjoy!


  • 2 cans 2x 400g of Chickpeas, keep the brine/water of 1 can
  • 2 tbsp Tahini
  • 2 tbsp Sesame Seeds
  • 4 tbsp Olive Oil
  • 2 cloves of Garlic
  • 1 heaped tsp of Ground Cumin
  • juice of 1 large Lemon or more to taste
  • Salt & Pepper to taste

Extras ‘n’ Optionals:

  • 1 tsp of Fresh Parsley finely diced
  • 1 tsp Sesame Oil
  • If you’re removing the chickpea skins then start with that. If not then go straight ahead with lightly toasting the sesame seeds in a pan (no oil needed) over medium heat for around 1-2 mins. You want to make sure they turn a deep brown colour, but be sure not to overcook; there’s a fine line between toasted and burnt.
  • Pop your chickpeas (bar 3-4 for garnish), chickpea brine, tahini, lemon juice, garlic, cumin, seasoning and 1 1/2 tbsp of your sesame seeds in a food processor. As you blend, slowly pour in your olive oil until the hummus becomes smooth and silky enough for your desired texture.
  • Taste test for any extra seasoning/lemon juice etc. If it’s not silky enough then simply add some water and/or olive oil.
  • Top hummus with your 1/2 tbsp of sesame seeds, 3-4 chickpeas and a good drizzle of sesame oil. Oh and some parsley if you fancy. Photo below for inspiration.

Calories: 210kcal

Continue Reading
Advertisement
Click to comment

CHICKEN RECIPES

The Crisper Whisperer: How to Glaze Root Vegetables Recipe

Published

on

the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.

Ingredients

    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish

Directions

  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

Continue Reading

CHICKEN RECIPES

Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Published

on

images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.

Ingredients

  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper

Directions

  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

Continue Reading

CHICKEN RECIPES

James Peterson’s Pickled Chiles

Published

on

james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.

Ingredients

  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar

Directions

  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

Continue Reading

Trending

>