Posts tagged ‘Tahini’

Basil-Balsamic Baba Ganoush

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I brought home a bag of baby eggplants the other day to make the eggplant and goat cheese pizza that I posted last week, but it soon became clear that I had too many eggplants for just one culinary project. Falling back on an old standby, I decided to whip up a batch of baba ganoush, a Mediterranean dip similar to hummus that I like to use as a dip for veggies and crackers. It also makes a great addition to sandwiches and wraps.

I roasted my eggplants and then opened my cupboards, and found that I was missing two out of the five ingredients for this extremely simple recipe. Time to improvise! I substituted balsamic vinegar for lemon juice, basil for parsley, and pine nuts… well, those I just threw in for fun. In the end, I had a dip very much like baba ganoush but different enough from the original recipe that I thought I should share it with you. I hope you enjoy it!

Basil-Balsamic Baba Ganoush
Makes about 2 cups

1 lb. eggplant (about 1 medium eggplant or 3 baby eggplants)
3 tablespoons tahini
3 tablespoons balsamic vinegar
1 teaspoon olive oil
¼ cup fresh basil, roughly chopped
1 tablespoon pine nuts (optional)

  1. Preheat the oven to 450F. Cut the eggplant in half lengthwise and place face down on a cookie sheet. Roast for 20 – 30 minutes, or until the skin is blistered and the flesh is soft and browned. Let cool.
  2. When the eggplant is cool, scoop the flesh out of the skin and into a blender or food processor.
  3. Add other ingredients to blender (or food processor) and pulse until smooth.

Adapted from 1000 Vegetarian Recipes by Carol Gelles

August 8, 2009 at 1:53 pm Leave a comment

Lentil-Tahini Salad with Radicchio

img_6509If your holidays were anything like mine, then you’re probably looking for a fresh, healthy and hearty antidote to all of the season’s delicious but 0h-so-rich treats. This salad is just the thing. Crisp, fresh vegetables mingle with peppery lentils and sharp feta, all tossed together in a creamy, mellow tahini-balsamic dressing. And – it was all very easy (and pretty cheap) to make!

For those of you unfamiliar with it, tahini is a paste made out of sesame seeds, not unlike peanut butter but creamier and with a strong sesame flavor. It’s one of the main ingredients in hummus and this hummus recipe may be a good way to use up the rest of the jar, if you buy it just to make this salad.

If you can’t find radicchio, simple purple cabbage would work just as well.

Lentil Tahini Salad with Radicchio
Serves 4 – 6 as a main course, 8 – 10 as a side dish

1 cup brown lentils (about 2 cups when cooked)
3 cups water
2½ cups cherry tomatoes, halved
1½ cup cucumber, cut into ½” dice
¾ cup red onion, finely sliced
1 bunch (2 cups) parsley, finely chopped (will reduce to about 1 cup when chopped)
1 small head radicchio, sliced (about 4 cups)
½ – 1 cup feta cheese (preferably sheep’s or goat’s milk), crumbled
1½ tsp. Dijon mustard
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. tahini
¼ tsp. freshly ground pepper, or to taste

  1. In a medium pot, bring water to a boil and add lentils. Boil 20 minutes or until cooked but not mushy. Drain. Do not add salt to the water, or the lentils will not cook through. Salt (and salty foods, like canned tomatoes, toughen lentils and beans and prevent them from cooking).
  2. Meanwhile, chop the vegetables and crumble the feta. Combine with lentils in a large mixing bowl.
  3. In a small bowl, combine mustard, vinegar, oil, tahini and pepper and mix well.
  4. Pour dressing over salad and mix well. Serve. (If you are going to take this to work all week, reserve the dressing and add it in the morning to each serving. The salad will hold its own for a few hours, but may get soggy if it sits in the fridge all week with the dressing on it.)

January 2, 2009 at 3:02 pm Leave a comment

Roasted Red Pepper Hummus

I know that every practically every vegetarian already has their own hummus recipe, and that some people are even tired of hummus (gasp!), but if you don’t fall into one of those two categories, be sure to try this recipe which (in my humble opinion) is bursting with flavour from the red pepper and a few extra spices while still tasting like hummus – good old vegetarian comfort food.

Roasted Red Pepper Hummus
Makes About 2½ cups

2 cups chickpeas (or one 15oz. can, drained)
1 roasted red pepper (about ⅓ of a typical jar, or roast one yourself)
2 large cloves garlic, minced
½ cup tahini
¼ cup lemon juice
2 Tbsp. olive oil
½ tsp. ground coriander
½ tsp. cumin
salt and pepper, to taste
2 Tbsp. chopped fresh parsley (optional)
¼ tsp. paprika (optional)

  1. In a blender or food processor, combine all ingredients.
  2. Process until smooth, adding more olive oil if necessary and adjust seasonings to taste.
  3. Garnish with parsley and paprika, if desired.

September 15, 2008 at 10:36 pm 1 comment


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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.