Happy Friday Folks!
I’m in a great mood this afternoon as I count down the hours until my lovely mother comes into town to visit for the weekend. We have a lot planned: pizza and belated birthday cake, comedy shows, drag queen brunch, and wine tasting. Can’t wait!
But before we kick off the weekend, how about some a tahini-heavy recipe that I was inspired by after my first meal at a Moroccan restaurant.
16 oz cooked chickpeas (or 1 can)
1/2 cup tahini
juice 1 lemon
1 Tbs cumin
1+ tsp salt
1 Tbs olive oil, smoked paprika, and cumin to garnish
Blend all ingredients, save garnish, in food processor and garnish with olive oil, smoked paprika, and cumin.
I call this “Morrocan” Hummus because the hummus platter we sampled at a Moroccan restaurant had considerably more tahini than I usually put in. But it was delicious! The whole table was immediately enamorred by the flavor. Which to me, meant that the chickpeas sitting in my pantry had found their destiny.
So I doubled the tahini measurement of my traditional hummus to mimic the table’s Moroccan flare. I also added more lemon to balance out the sesame paste and managed to eat the hummus in 2 meals…which is probably a record low for me (or high). Evidence that this is damn good hummus!
I would say that it’s now a tight race between this recipe and my Spinach Pine Nut Hummus for my favorite spread.
Anyone have fun plans for the weekend?
Do you have a smaller appetite in the summer or does it stay the same? Someone in the office mentioned that they have a smaller appetite in the summer and I thought of my own…. not the case!
Don’t forget to enter the Sunshine Burger Giveaway!