AVOCADO HUMMUS WITH HOMEMADE TAHINI
I came across this recipe today and just had to try it. It is absolutely delicious and very easy.
- 1 can (400 g) chickpeas, drained, rinsed and skins removed
- ¼ cup (60 ml) tahini (recipe below)
- 4 garlic cloves chopped
- 3 tablespoons (45 ml) lemon juice
- ½ cup basil leaves
- ½ cup parsley leaves
- 1 ripe avocado, diced
- salt and pepper to taste
- 2 tablespoons olive oil, optional
Add all the ingredients to a blender and blend until smooth. If the consistency is to thick, add the olive oil if needed.
Add salt and pepper to your desired taste.
Serve immediately.
Tahini
I have a few recipes that call for tahini sauce. It’s always been a problem because I can never find it in our local shops. But since I found out just how extremely easy it is to make my own, I always have some on hand.
- 2 cups sesame seeds
- 1 – 1 ½ tablespoons olive oil
Dry roast the sesame seeds in a warm pan until it’s lightly toasted.
Place the toasted seeds in a blender and chop until smooth.
Add the olive oil until your desired consistency forms.
Store in a sealed container in the fridge.
Note:
I prefer my tahini a rather thick consistency, that way I can add oil if needed, depending on what I need it for.
Recipe tested and photos: Nicolette Papas
