Houdini hommous and left over tahini cookies
This is the best hommous recipe I have developed over time, it omits the usual cumin, which can be over powering, and uses the flavour of the tahini and water from the tin chickpeas, a tip I picked up from talking to other hommous fans. If I was using freshly cooked chickpeas I would try it with the water they were cooked in. I love tahini it's great for little ones - research has shown that babies who regularly consume seeds and nuts have a reduced likelihood of developing an allergy to them in the future. But, I do find you can never get through a jar of tahini before it turns bad, so I have developed a tahini cookie recipe (Turkish sweet staple)! The cookies are for grown-ups only I am afraid – they contain chopped pine nuts, and sugar, sorry babas this one is just for us! Look out for Za’atar chicken recipe, coming soon, which uses tahini and pine nuts and can be eaten by little ones. Love making good use of expensive ingredients.
Hommous – makes plenty for 4 grown-ups and a little one
Ingredients
Tin of chickpeas (approx. 400g)
3 ½ tbsp water from tin of chickpeas – if in salt water best use tap water to limit salt intake for lo
2 tsp tahini
A crushed garlic clove
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
Pinch Paprika
Method
Put all ingredients except paprika and blend. If it's not smooth enough you may want to add more oil/water. Serve by sprinkling with paprika, add salt to grown-ups.
Tips
Hommous can be frozen by placing into air-tight container with a little olive oil drizzled on top. To serve defrost in fridge and stir oil through.
Facts
Chickpeas are amazing, magic even; full of calcium and protein. They contain dietary fibre which helps counteract the carbohydrates they contain by regulating blood sugar levels! I love tahini it's great for little ones - research has shown that babies who regularly consume seeds and nuts have a reduced likelihood of allergies to them in the future.
Cookies – makes around 9 cookies
Ingredients
1 cup plain flour
½ cup toasted pine nuts
1/3 cup toasted pine nuts (to toast pop in frying pan on medium heat hob for around 4-5 mins)
1/3 cup tahini
1/3 cup icing sugar
60g unsalted butter – soft i.e. At room temperature
¼ tsp crushed sea salt (or kosher salt if available)
1 tbsp black sea same seeds
1 tbsp Demerara sugar (soft brown sugar can also be used)
1 tbsp ground almonds (not essential, can be made without if you don't have this)
Method
Place all ingredients except seeds, Demerara sugar and ground almonds in food processor and pulse blend until wet sand like structure formed. Form small golf sized balls from the sand mix by pressing and rolling in hands; then roll and press on seeds, Demerara sugar and ground almonds mix to coat the outside of the ball. Place on baking paper lined tray and press down a little on each ball to flatten slightly, leave around 8 cm space around each ball. Cook in preheated 160C fan oven for around 20-25 mins. Take out and leave for 5 mins to harden a little then carefully move to cooling wire rack using a flat spatula.
Facts
In Turkey the dough or pastry for the cookies is called Tahin Kurabiyesi, and is always made from the set of raw ingredients as described.
Hommous – makes plenty for 4 grown-ups and a little one
Ingredients
Tin of chickpeas (approx. 400g)
3 ½ tbsp water from tin of chickpeas – if in salt water best use tap water to limit salt intake for lo
2 tsp tahini
A crushed garlic clove
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
Pinch Paprika
Method
Put all ingredients except paprika and blend. If it's not smooth enough you may want to add more oil/water. Serve by sprinkling with paprika, add salt to grown-ups.
Tips
Hommous can be frozen by placing into air-tight container with a little olive oil drizzled on top. To serve defrost in fridge and stir oil through.
Facts
Chickpeas are amazing, magic even; full of calcium and protein. They contain dietary fibre which helps counteract the carbohydrates they contain by regulating blood sugar levels! I love tahini it's great for little ones - research has shown that babies who regularly consume seeds and nuts have a reduced likelihood of allergies to them in the future.
Cookies – makes around 9 cookies
Ingredients
1 cup plain flour
½ cup toasted pine nuts
1/3 cup toasted pine nuts (to toast pop in frying pan on medium heat hob for around 4-5 mins)
1/3 cup tahini
1/3 cup icing sugar
60g unsalted butter – soft i.e. At room temperature
¼ tsp crushed sea salt (or kosher salt if available)
1 tbsp black sea same seeds
1 tbsp Demerara sugar (soft brown sugar can also be used)
1 tbsp ground almonds (not essential, can be made without if you don't have this)
Method
Place all ingredients except seeds, Demerara sugar and ground almonds in food processor and pulse blend until wet sand like structure formed. Form small golf sized balls from the sand mix by pressing and rolling in hands; then roll and press on seeds, Demerara sugar and ground almonds mix to coat the outside of the ball. Place on baking paper lined tray and press down a little on each ball to flatten slightly, leave around 8 cm space around each ball. Cook in preheated 160C fan oven for around 20-25 mins. Take out and leave for 5 mins to harden a little then carefully move to cooling wire rack using a flat spatula.
Facts
In Turkey the dough or pastry for the cookies is called Tahin Kurabiyesi, and is always made from the set of raw ingredients as described.