ciao! cooks
Falafel Plate
Dips
The healing power of sesame
seeds in tahini boost immunity
and heart health.
INGREDIENTS
Tahini
1 head of garlic
3/4 cups lemon juice
1 1/2 tsp salt
2 cups tahini
1 Tbsp cumin
Hummus
1 cup chickpeas,
dried
2 tsp baking
soda
3/4 cups tahini
1 tsp salt
1 Tbsp cumin
METHOD
Tahini
1. Combine garlic
cloves, lemon
juice, and 1/2 tsp
salt in a blender.
Blend to coarse
purée and let stand for
15 minutes.
2. Strain mixture to
remove the garlic, pressing
out juice from the garlic.
3. Pour mixture into a food
processor. Add tahini, cumin,
and 1 tsp salt. Purée the
mixture together until smooth.
Add hot water a little at a
time to thin. Add salt and
cumin to taste.
Hummus
1. Place chickpeas and 1 tsp
of baking soda in large bowl
and cover with water. Soak
overnight, drain and rinse.
2. Place chickpeas in a large
pot with 1 tsp baking soda and
add cold water to cover by at
least 4". Bring to a boil.
3. Lower heat to medium,
cover pot, and simmer for 1
hour or until chickpeas are
tender.
4. Simmer for another 20-30
minutes. Skim off any fl oating
chickpea skins and discard.
Drain.
5. Combine chickpeas, tahini,
salt, and cumin in a food
processor. Purée for several
minutes until smooth and
creamy. Add hot water a little
at a time if it’s too thick. Add
salt and cumin to taste.
Yield 4 servings
ciao! / feb/mar / two thousand eighteen
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