Tag Archives | tahini

Warm Hummus with Pul Biber infused Olive Oil

By Ozlem Warren on March 5, 2012 in Appetizers and Mezes 27

The humble but ever so tasty hummus is delicious, healthy and so easy to make. I wonder if you have ever tried hummus warm? In Turkey, especially in the South, hummus is served warm with red pepper flakes infused olive oil or with some sautéed pastirma (similar to pastrami; dried cured beef coated with spices) over the top. I’d very much encourage you to try hummus this way, as I feel you may be pleasantly surprised, and maybe converted to eat hummus warm as many of my friends have done.

Please adjust the hummus recipe according to your taste, as some like it garlicky, some with more tahini and others may prefer it more lemony. You can get tahini, the crushed sesame seeds in paste, in most supermarkets these days and Middle Eastern stores. This warm hummus would make a wonderful appetizer to share with friends and family. It also complements any grilled meat or vegetable beautifully.

Pita bread is the perfect accompaniment.

Serves 4

Preparation time – 15 minutes (add 1 hour if used dried chickpeas and soaking overnight)

225gr/8oz dried chickpeas, soaked in water overnight or for at least 6 hours or equivalent amount of precooked chickpeas in can

5ml /1 teaspoon salt – please adjust according to your taste-

60ml/4 tablespoon extra virgin olive oil

30ml/2 tablespoons water

1 garlic clove, crushed – optional-

Juice of 1 lemon

2 tablespoons tahini (sesame paste)

10ml/2 teaspoon ground cumin

To serve:

30ml/2 tablespoons olive oil

1 teaspoon pul biber or red pepper flakes

1/2 teaspoon ground cumin to decorate

Slices of flat breads to serve

If using dried chickpeas, drain the chickpeas and transfer them to a pan with plenty of cold water. Bring to boil and boil for a few minutes. Then lower the heat and partially cover the pan, Simmer the chickpeas for 1 hour, until they are soft and easy to mash.

Chickpeas, tahini, lemon juice, water, e.v. olive oil, salt and cumin; all to blitz together

If precooked chickpeas are used, drain the juice and give them a little wash in a colander. Put the precooked (or cooked) chickpeas in a food processor and blitz them together with the extra virgin olive oil, water, lemon juice, garlic and tahini. If it appears thick and difficult to blend, add a little more olive oil or water. Season with salt and mix in the cumin. Process until you achieve a soft, smooth paste. Refrigerate until required.

If you would like to have the hummus warm as in the Turkish way, just before serving, warm this mixture in a pan for a couple of minutes. In a separate pan, heat the olive oil gently and stir in the pul biber or red pepper flakes. Combine for a minute or two and let the pul biber infuse to the olive oil. Put the warm hummus in a plate and drizzle the red pepper flakes infused olive oil over the top. You may sprinkle some extra ground cumin over the top, if you like. Serve with flat bread.

Delicious and healthy Turkish mezes, dips, salads, vegetables cooked in olive oil, savoury pastries and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table; signed copies can be ordered at this link and delivered worldwide, promptly.

If you live in the US, Canada or Mexico, you can order a hardback copy at this link, with lower delivery rates.

Tahini Bread Rolls with Sesame and Nigella Seeds; Tahinli Ekmek

By Ozlem Warren on February 15, 2011 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast 13

Tahini bread with sesame and nigella seeds

This tahini bread recipe is from the southern part of Turkey, Antakya (Antioch), where my roots are from.
Tahini is widely used especially in southern and eastern parts of Turkey for making dips (like hummus), casseroles, sauces and baking. When used in baking, you could smell the wonderful aromas of these breads from the local bakeries as of early in the morning, very inviting. Sesame and nigella seeds are widely used especially at decorating the savory pastries (boreks) and breads at home. They all add a wonderful taste and texture, like in this delicious bread rolls, worth trying.

These tahini bread rolls are delicious with dips, cheese or salads.

This delicious Tahini bread rolls and over 90 authentic Turkish recipes are included in my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 20 % off until July 31st, if you’d like to get your signed copy here (worldwide delivery). Please enter the promo code: summer-sale at check out at this link.

Afiyet Olsun,

Ozlem

Serves 4 – 6
Preparation time: 15 min (+45 min for the dough to rise)
Cooking time: 30-35 minutes

For the dough:

455gr/1lb plain flour
7gr/1sachet of dry yeast
5gr/1 teaspoon sea salt flakes
1/2 teaspoon sugar
240ml/8fl oz/1 cup warm water
45ml/3 tablespoons mild olive oil

For the filling and decoration:

30ml/2 tablespoons tahini
15ml/1tablespoon nigella seeds
15ml/1 tablespoon sesame seeds
30ml/2 tablespoons mild olive oil

Preheat oven to 180C/350F

In a large bowl, mix together the flour, salt, sugar and yeast. Stir in the olive oil. Add warm water and mix to form a soft dough. Knead for 10 minutes on a floured surface or until the dough is smooth and elastic. Shape like a ball and cover the dough with cling film or a damp tea towel and leave to rise in a warm place for about 45 minutes or until double in size.

Generously oil a baking tray. Take about a tennis ball size dough and roll out the ball to make a small oval shape, about 15cm/6in long. Spread a generous teaspoon of tahini in the middle of the dough and roll like a cigar. Then swirl to make a spiral, tucking the end of the roll under the roll. Place the finished roll on the greased tray and decorate with sprinkle of sesame and nigella seeds. Tap the top of the dough gently for the seeds to settle. Repeat these steps for the rest of the dough.

Place the tray in the center rack of the preheated oven and bake for 30-35 minutes until the top of the rolls start to get a golden color.

Serve the rolls warm with delicious dips like walnut red pepper paste spread, hummus or soups. They are also nice with butter and jam.

Afiyet Olsun,

Ozlem

Note: Tahini is a thick, smooth paste derived from ground sesame seeds. It has a wonderfully rich, nutty flavor with a creamy texture, and it is rich in protein, iron, and essential fatty acids but has no cholesterol. It is natural for the sesame oil to separate; simply stir to blend the oil back into the pulp.