Tahini is a sesame paste that, as far as I know, lasts forever. I make vinaigrettes with it and, of course, hummus.
|1 can||Chickpeas, in brine, rinsed and drained (Main)|
|2 tsp||Tahini (Main)|
|3 Tbsp||Water, hot|
|2 Tbsp||Olive oil|
|2 pinches||Smoked paprika|
|1 pinch||Ground cinnamon|
|1 pinch||Ground turmeric|
|1 pinch||Ground coriander|
|1 pinch||Ground cumin|
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- In a small food processor or with a stick blender blend the chickpeas together with the remaining ingredients until very smooth. Add sea salt to taste.
- Taste and adjust with more lemon juice, salt and spices if needed.
Kyle Street, executive chef at Depot Eatery & Oyster Bar and Federal Delicatessen, is an avid lover of street food. He takes a playful approach to cooking — for him it is all about provenance, big flavours and, most importantly, respecting his ingredients. Find more of Kyle's recipeshere.