Tehina Recipes

NO-TAHINI HUMMUS

Steps:

• Gather the ingredients.
• In a food processor , blend all ingredients together until smooth and creamy.
• Serve immediately with your favorite accompaniments.

TEHINA

Steps:

• Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
• Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
• Add lemon juice and salt to taste Note: the tehina will look thin and runny.
• It will thicken and become light and creamy when chilled in the refrigerator.

GARBANZO BEAN BURGER WITH TEHINA ONION SAUCE

Steps:

• Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the Sauteed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned.
• Heat oil in skillet, saute onion, scallion and garlic until soft. Add tehina and stir until lightly roasted. Dissolve miso and seasoning in 3/4 cup water. Stir into tehina. Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley.

TAHINI DRESSING

Steps:

• Place all ingredients in a blender; cover and process until blended.

TAHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread sesame seeds onto a baking sheet.
• Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
• Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

TEHINA (SESAME SAUCE)

Steps:

• If you are opening a jar of tahini, stir to blend the two layers before measuring it.
• Stir it slowly to avoid splashing.
• Refrigerate what’s left in the jar and it will stay blended.
• Spoon the tahini paste into a medium bowl.
• Slowly whisk in ¾ cup water.
• Add the salt, lemon juice, garlic, cayenne and cumin.
• Taste and add more salt, lemon juice and cayenne if you like.
• If the sauce is too thick, stir in more water, 1 tablespoon at a time.
• Serve cool or at room temperature.
• You can make this in the blender.
• This is quicker, but I find washing a bowl and whisk easer than washing a blender.
• The Tupperware shaker also is a good tool, my Tupperware lady demonstrated her shaker making tehina, and I just had to have it!

TEHINA

Steps:

• Place sesame paste in the bowl of a food processor with water, lemon juice, garlic cloves, and cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.
• Tehina will keep for at least a week, tightly covered in the refrigerator.

ZAHAV'S HUMMUS 'TEHINA'

Steps:

• In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
• In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
• While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
• Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
• To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.

LEMON TAHINI DRESSING

Steps:

• Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
• If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.