Posts Tagged 'tahini'

hummus

well thats no way to say goodbye. i dont even like fish. and i dont go fishing. harmonious, still, silent lakes are not place for a child of mtv. gone into hibernation might have been a more appropriate sign off. gone to see about a doctor would have been a more honest representation of reality. and if i were to be completely, boldly, offensively frank, ‘uninspired….gone to watch five series of dr who under a blanket’ would have been the most apt explanation of my absence. but you tugged at my heart strings (smoo, im talking to you) and i couldnt help myself. i realised as i began to re-watch an entire series in the hope of “picking up on things i might have missed the first time round” that there are more important things to be doing and eating. over the past month i was introduced to the world of the chip – hot and cold. and it had such an impact that for a brief moment there, never turning on the oven again became a conceivable possibility. but like all good things, it started to take its toll, first around the hips, then around the heart. besides, chips are very loud. i cant hear the doctor talk with the chip crunching and the bag scrunching and the munching and the bunching and i was missing vital plot developments. so i decided it was time to return because the jagged little chips were tearing a hole in the diaphanous fabric of my reality. and all the while i heard the sweet dulcet tones of the doctor whispering to me “be magnificent”. magnificent was a bit much to ask but i did make some hummus. (yes, into which chips were dipped). i made too much but so it goes. and it was good.

ingredients

500g chickpeas

250g tahini paste

50ml lemon juice

6 garlic cloves crushed

salt

put chickpeas into a food processor (keeping a few aside for end presentational purposes) and add the tahini, lemon juice, garlic and some salt. blend until its completely smooth. it should be very soft and verging on runny. taste and add more salt if you think it deserves it. drizzle with some olive oil and sprinkle with paprika. finally tumble some chickpeas atop. or pine nuts. whatever floats your boat. you can serve it with some of your homemade sourdough (unless you went and got so hibernatory that you killed your starter…in which case, chips will do fine.)

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roast squash, tahini, pinenut salad

things have been a little rough. again. and so the mournful returns. its not that i dont enjoy the giggling, the car-mel, heart-shaped cookie cutters, and the hand clapping. i especially love the hand-clapping. its just that the world doesnt really present me with much of that. i realise that some of this may come across as martyrdom (cant imagine why, its not like i have inherited any kind of victim mentality). its just that the world doesnt make me want to clap my hands. its wintery and cold. there are not enough hours in a day before it gets dark and so often there are too many. in the words of a boy i know, this is the winter of our discount tent. theres the interminable problem of israel, its barbarity, and the violence inherent in zionist ideology. then, on a more personal level theres the problem of being in the possession of 14 winning mars bar wrappers and henceforth the looming predicament of having 14 mars bars on my person and (presumably) subsequently in my person. theres an exploding wardrobe full of clothes deemed unsuitable, and a devastatingly unattainable little calvin klein dress, hidden behind a curtain, that i cant afford on the salary of a blogger. and of course, theres the intractable problem of the starter, the untrelenting, unforgiving, and unappealing starter which is suffering in the cold and has had to go into hibernation in the bathroom (until it gets its proving oven). the steam and heat of a post shower environs seems to do worlds of good. which is ok… it just makes this world a stranger place to be. in amidst these troubles, there is so little time for cooking and writing. so this was the best i could come up with. but i make no apologies because it was really quite lovely. so here is an improvised, left-over inspired roast squashy (that was a typo but its very funny so it stays), tahini, pinenut and parmesan (and/or feta) salad.

ingredients

1 butternut squash (cut into cubes)

4 garlic cloves

few sprigs of thyme (or rosemary…which id dare say is better if you have it. i did not.)

salt & pepper

3 tbsp olive oil

bunch of spinach and rocket leaves

handful of pine nuts lightly toasted

handful of parmesan (shaved)

for tahini….

150ml tahini paste

2 garlic cloves crushed

80ml lemon juice

1/2tsp salt

2 tbs olive oil

150ml water

handful parsley finely chopped

preheat your oven to 200 degrees. cut up your pumpkin and toss in a bowl with 3 or 4 garlic cloves, olive oil, rosemary, sea salt and black pepper and roast for about half hour or until soft.

to make the tahini bash up some garlic in a mortar and pestle. mix the garlic with the lemon juice in a bowl. add the tahini and mix to combine. then add the water and the olive oil and mix well. check for seasoning and if its too thick just add more water. finally throw in the chopped parsley. set aside.

put leaves on the plate. add the squash on top. then drizzle with tahini. scatter over pine nuts and finally give it some shavings of parmesan. alternatively crumble over some feta. or even alternately do both.