Posts tagged ‘Tahini’

February 26, 2012

Southern Twist | Black-eyed Pea Hummus

I made a whole mess of black-eyed peas and had plenty of leftovers.  And to me, black eyed peas are already so creamy, that they almost just beg to be made into a hummus.  With only four ingredients, aside from the aforementioned peas and saltpepperoliveoil, it’s a snap to fix.

And I have to say, this batch came out even more velvety than I could imagine.  I think it was the generous use of tahini along with an already willing bean.

It was all gobbled up in no time flat.

Black-eyed Pea Hummus

3 green onions, thinly sliced

3 large cloves of garlic, smashed and peeled

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April 6, 2011

A Shared Experience | Falafel

We’ve all been to the takeaway on a Friday or Saturday night in our blissful, hungry, after-the-pub or rock show moments.  We’ve all hit the kebab stand or the middle eastern place in the middle of the night.  As we stand cradling the foil wrapped object of our desire, cucumber sauce dripping down our chins, mouth full of onion, falafel, and tahini, we mumble to our friends, “This is so good!  Why do I only have this when I’m drunk after the bar?”

As it turns out, you can recreate this shared food experience at home, because it’s pretty easy.  Not only do you not have to precook the beans, there’s not even really a recipe to it.  Feel like including some parsley?  Do it.  Don’t have any onion?  Skip it.

Simply soak some chickpeas in water over night, drain and tip into a food processor.  Add in any combination of ground cumin, ground

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