Tahini

"What is Tahini?" you may ask.  The first time I made Hummus, I asked myself the same question.  Tahini Paste is a common ingredient in a lot of middle-eastern foods as well as dips and sauces.  It's sometimes called "Sesame Paste".  I have run into a lot of recipes that call for it.  One of the biggest problems is that at 16 oz. jar of decent Tahini of it can cost $12-15.

In the last couple of months, I've figured out that I can save this money.  How did I figure this recipe out?  Well, funny story.  I was grumbling about how much it cost and I looked at the back of the jar to see what all was in it.  It turns out there are TWO ingredients in this liquid gold I've buying.  On top of that, they're incredibly common and incredibly cheap ingredients.  So, now I've worked out an easy method and the right proportions, I'm sharing this recipe with you.

Ingredients:

2 c. Sesame Seeds

1/2 c. Unrefined Sesame Oil

Directions:

1.  Put the 2 c. of Sesame Seeds in a blender.  With the lid on the blender, blend on a medium-high setting (Mix or Purée) until the seeds are finely ground.  You may have to scrape the sides with a rubber spatula once or twice and run the blender again.

2.  With a rubber spatula, scrape the sides to get all the ground seeds to the bottom in a pile around the blade.  Then, add the Sesame Oil.  Blend on a low setting (Stir) for 30 - 60 seconds until the oil and seeds are well mixed.  Then, blend on a medium-low setting (Chop or Mix) for at least two minutes.  The seeds should continue to blend into finer pieces so that the whole thing gets to be a thick pasty consistency.

3.  Scoop the paste out of the blender into a jar, and store in the refrigerator until ready to use.

Roasted Red Pepper Hummus

Today, I am posting from a family reunion in Erie PA.  As I'm posting this early, and I'm away from my kitchen, this will probably not be what I bring, but it would be a great idea if I had the facilities for it.

I love hummus.  I had eaten it for a long time, never having a clue how to make it.  A roommate of mine from seminary, Ryan, had lived in the Middle East and was (is) an awesome cook of Middle Eastern food.  He tried explaining Hummus-making to me once, but I didn't even know what some of the ingredients were.  After a while, I started looking up various recipes, and began picking and choosing things I liked about each one.

Then, I started to experiment.  Hummus is great on it's own; however it turns out, you can add all kinds of things to it to make it EVEN BETTER.  My favorite addition to Hummus is Roasted Red Pepper.  While the Red Pepper is completely optional, and you can use this recipe without it, it does give it a nice savory smoky flavor.

So, here goes:

Ingredients:
1 Red Bell Pepper (Again, optional to Hummus, and can be left out.)

2 c. Chickpeas - drained and rinsed

3 Garlic Cloves

4 T. Tahini Paste - Preferrably Raw
*It's a paste made from Sesame Seeds.  You can find it in Organic and International food aisles.


1 T. Olive Oil

1/4 c. Water

3 T. Lemon Juice
*If you use Lemon Juice from a bottle, only use 2 T, and add Water to it.  If it's fresh Lemon Juice use the full amount, and keep them separate.


1/2 t. Ground Cumin

1/2 t. Sea Salt
*Don't use Table Salt, or it will be too salty.

Directions:

1. Cut the Red Pepper into quarters.
*To cut up a Bell Pepper, I find it's helpful to cut the raised part off the top, first, being careful not to cut below the stem.  Then you can clear the insides and seeds out before quartering it.

2.  To roast the Pepper, put the Pepper quarters on a small grill, and broil them on high.  Check them occasionally.  When they start to blacken on the tops, take them out, and turn them over.  Broil the other sides until just beginning to blacken.  Then, take them out and put them aside.  You can roast the Peppers while you are doing the following steps.


3.  While the Peppers are roasting, put the Garlic and Chick Peas into a food processor.  Process them until they are granulated.  You may have to stop the food processor and scrape the sides and bottom with a rubber spatula occasionally.

4.  With the food processor running, add the Tahini and Olive Oil.  If you have fresh Lemon Juice, add it now.  If you are using the bottled kind, mixed with water, hold off until after the next step.

5.  Add the cumin and Sea Salt.

You see how I use a very precise measuring spoon

6.  Gradually add the Water or Water/Lemon Juice Mixture until the hummus reaches the desired texture.  As before, you will probably have to stop the food processor and scrape the sides and bottom with a rubber spatula at least once.

7.  Once the Hummus is at the right texture, with the food processor running, drop the roasted Pepper pieces in, one at a time.  Let it run until the Pepper pieces are completely blended into the Hummus. 

*A note about Raw Hummus:
If you are a Raw Foods person, you can make Raw Hummus.  Chick Peas require little cooking to begin with, and can be eaten after just soaking overnight without boiling them at all.  Raw Chick Peas can be bitter, so I recommend using a little more Salt, Cumin, and Lemon Juice.  Also, make sure the Tahini is raw and obviously don't do the roasted Pepper.

Tongues of Fire Pentecost Lentil Soup

Today is the feast day of when, according to the Book of Acts, the Holy Spirit came down like tongues of fire in Jerusalem.  So, in honor of this feast day, I wanted to feast on something Middle Eastern that would set all of our tongues on fire.  This recipe is a variation on a pretty standard lentil soup recipe.  Often lentil soup calls for spinach; I am opting for Kale, as it's a little more substantive.

Ingredients:

1 1/2 c. Brown or French Lentils

6 c. Water

1 t. Olive Oil (For boiling)

Already turning red for Pentecost

1 small Yellow Onion - Chopped

1 1/2 c. Sliced Carrots

3 Chile Peppers - de-seeded and chopped
*You can use fewer if you want tone down the spice.

2 cloves Garlic - Finely chopped

1/2 c. fresh Ginger root - finely chopped

1 T. Curry Powder

1 T. Olive Oil (For Sautéing)

1/2 Bundle of Lacinato Kale
*Apx. 6 c. after removing the stems and chopping

1/4 c. Balsamic Vinegar

1 t. Salt

Directions:
1. Soak the Lentils over night in the 6c. of water.  See my post on cooking legumes.  The lentils will expand to several times their size.

2.  Boil the lentils on medium heat with the 1 t. of Olive Oil for apx. 20 min.

3.  While the lentils are boiling, chop and prepare the Onion, Carrots, Chiles, Garlic, and Ginger.  Heat the 1 T. Olive oil in a pan.

3.  Sauté the Onion, Carrots, Chiles, Garlic, and Ginger well.  Add the Curry Powder.  Continue to sauté the vegetable mixture until the vegetables are soft.  Then, add the vegetable mixture to the lentils, and simmer on low for apx. 1/2 hr.

4.  While the lentils and vegetables are simmering, remove the stems from the Kale and chop it, not too small.

It's Blurry Soup

5.  After the lentils and vegetables have simmered, turn off the burner or keep it on Low to where it's not boiling.  Add the Kale, Balsamic Vinegar, and Salt and let sit for 5 min.  Serve.