TEHINA
Steps:
- Place sesame paste in the bowl of a food processor with 1 cup water, lemon juice, garlic and ground cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.
TEHINA
Provided by Colette Rossant
Categories Condiment/Spread Garlic Quick & Easy Healthy Sesame
Number Of Ingredients 6
Steps:
- Place sesame paste in the bowl of a food processor with water, lemon juice, garlic cloves, and cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.
- Tehina will keep for at least a week, tightly covered in the refrigerator.
HUMMUS TEHINA
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.
Provided by Michael Solomonov
Categories Hummus Sesame Chickpea Appetizer Dip Graduation Back to School Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
- Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
- Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth and uber-creamy. Then purée it some more!
- To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with olive oil.
ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
TEHINA
This is the best tehina I've ever tasted! My mother in-law taught me how to make it. I love the texture, it's very light and creamy. You can use it in hummous, baba ganouj, salad dressing or on it's own as a spread or dip.
Provided by CardaMom
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
- Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
- Add lemon juice and salt to taste Note: the tehina will look thin and runny.
- It will thicken and become light and creamy when chilled in the refrigerator.
Nutrition Facts : Calories 468.6, Fat 38.4, SaturatedFat 5.4, Sodium 62, Carbohydrate 24.4, Fiber 7.6, Sugar 0.6, Protein 14.6
TAHINI
I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread sesame seeds onto a baking sheet.
- Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
- Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg
BASIC TEHINA SAUCE
Steps:
- Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
- Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month.
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