Tahini dips

Mix together equal partsPremium Tahini  and cold water, add some lemon juice and salt. stir well until desired creamy consistency is reached.

You can add

• parsley or
• chilli or
• garlic
• olives

Dip in with pita, toasted bread, fresh bread, baguette, etc… and

Enjoy!

Hummus

Ingredients:

• 400 g tin of chickpeas
• 1 small clove of garlic
• 1 tablespoon Premium Tahini
• 1 lemon
• 1 tbsp extra virgin olive oil

Preparation:

• Drain and tip the chickpeas into a food processor.
• Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of olive oil.
• Season with a pinch of sea salt, then pop the lid on and blitz.
• Use a spatula to scrape the Hummus down the sides of the bowl, then blitz again until smooth.
• Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
• Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some worm pita or toasted bread

You can vary how you serve your Hummus: crunchy vegetables like radishes, raw asparagus, cos lettuce, or even apple are all delicious – see what’s in season and experiment.

Enjoy!

Baba ganoush

Ingredients:

• 3 medium aubergines
• 1tbsp olive oil
• 2 cloves of garlic
• 1 tablespoon Premium Tahini
• ½ teaspoon chilli powder, optional
• 1 teaspoon cumin ( optional)
• extra virgin olive oil
• 2 lemons

Preparation:

• Preheat the oven to 180C
• On a chopping board, cut the aubergines in half lengthways.
• Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
• Drizzle with 2 tablespoons olive oil, then toss to coat.
• Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
• Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
• Peel and roughly chop the garlic, then place in a food processor.
• Add the Premium Tahini, chilli powder (if using), 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
• Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
• Secure the lid and blitz to a nice thick dip.
• Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
• Transfer to a bowl, to serve.

Enjoy!

French toast with Tahini

Ingerdients:

• 8 slices of bread
• 2cups of whole milk
• 4 beaten large eggs
• ¾ cup of sugar
• ¼ tsp vanilla extract
• ¼ cup of butter
• ¼ cup of vegetable oil
• 1 tsp of Premium Tahini
• pinch of salt

Preparation

• Take 8 slices of bread. 2-3 cm thick
• In a large bowl, combine 2 cups whole milk, 4 beaten large eggs, 3/4 cup sugar, and 1/4 tsp vanilla extract and mix thoroughly.
• Soak the bread slices in the egg mixture for 5 minutes. Melt 1/4 cup butter in a large, heavy skillet and add 1/4 cup vegetable oil. Once the butter and oil are hot, fry the soaked bread slices one or two at a time on each side until golden brown.
• Drizzle 1 tsp of Premium Tahini on each slice of French toast. Top off with a pinch of sea salt.

Enjoy!

Vegetables omelette, with tahini

Ingredients:

• 3 Eggs
• Chopped onion
• Chopped parsley
• Salt and pepper (as you like)
• Vegetable or olive oil for frying

Preparation:

• Preheat the stove.
• Fry the onions over the stove.
• Mix eggs with parsley and add to the onions.
• After frying, place over the plate and add chopped vegetables.
• Generously add Premium Tahini on top of the omelette and vegetables.

Enjoy!