How to Make Tahini Paste

Tahini (or Tahina) is a Middle Eastern pantry essential. It is the foundation for many Middle Eastern recipes like hummus and baba ghanoush.


Tahini can be prepared homemade easily or you can purchase it in the grocery store which keeps mid eastern sauces et al.
Ingredients:

• 5 cups sesame seeds

• 1 1/2 cups olive oil or vegetable oil

Method:

1.  Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes. (Note : You can do this over gas stove too.  Simply spread out the sesame seeds over a hot tawa or a non stick flat pan.  Constantly move around the seeds for about 3-5  minutes and then cool.

2.  Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture, more like a thick smooth pouring paste. Add more oil and blend until desired consistency.

Yield: 4 cups

Storing Tahini

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Healthy Whole Wheat Pita Bread

Pita bread is a great starter to make with hummus in a party.  Healthy, Low fat and yummy - what more can you ask for?  Pita bread has its origin in Middle Eastern cuisine where it has a prominent place in the flat bread category.  Traditionally, pita bread is made with All Purpose Flour(APF) or maida but to make it virtuous, this recipe uses whole wheat flour, and NO oil or sugar.  You can make it with half n half flours too - half whole wheat and half APF.

Makes 10 pita breads

Ingredients:


• 4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)

• 1 tablespoon dry yeast

• 1 1/4 cups warm water (120-130F degrees)

• 1/2 teaspoon salt (optional)

Method:
1.  Preheat oven to 500°F (260 C) - the highest temprature setting.

2.  Sift together 2 cups of flour and the yeast.

3.  Add water and salt and mix well.

4.  Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for).

5.  Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.

5. When you are done kneading the dough, place it in a bowl that has been lightly coated with any vegetable oil.  Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.


6. When it has doubled in size, punch the dough down to release some of the trapped gases, and leave it again to relax for 20-30 minutes.

7. Form dough into 10 balls.  On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).

8.  Lay down the prepared pitas on a baking sheet, and bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).

9. When the pitas come out of the oven they will be hard, but they will soften as the cool.

10. Store them, while they're still warm, in plastic baggies or an airtight container.

Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).  OR cut them in triangles and serve them warm with Hummus as a dip.

Pitas can be reheated in a 350°F oven or in the microwave.

Hummus Dip with Tahini Paste

I frequently serve hummus as a party starter at home.  Not only is this low in fat, but packed with nutrients galore - chickpeas, sesame seeds, olive oil.....all good things!  I usually serve hummus with baked pita rounds/chips (easily available in supermarkets these days) or with traditional pita bread, which is easy to make and store.  You can find the recipe for making whole wheat pita bread here.

This Mid Eastern recipe is very versatile.  You can also use it as a spread for sandwiches or pita rolls.

Serves 6-8
Ingredients:


1 full cup of chickpeas, soaked overnight, boiled and drained (reserve the water)
1/4 cup water from boiled chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons Tahini - you can use bottled tahini paste available in the supermarket, or you can make your own.  Learn how to make tahini paste from scratch here.

2 cloves garlic, crushed

1/2 teaspoon salt or to taste

2 tablespoons olive oil

a sprinkle of paprika
Method:

1.  Combine drained chickpeas with the remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Take care not to make it too watery, it should be a smooth thick paste.

2.  Place in serving bowl, and create a shallow well in the center of the hummus.  Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Add a sprinkle of paprika as the final touch.

3.  Serve immediately with fresh, warm or toasted pita bread, or cover with plastic film and refrigerate.

Variations
For a spicier hummus, add a sliced red chilly or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.