Method
- Toast the sesame seeds in a dry pan for 1-2 minutes until nutty and aromatic. Place in a blender, saving 2 tablespoons in the pan to make the spiced seasoning.
- To the toasted sesame seeds in the pan, add the fennel,cumin, dried chilli flakes and flaked sea salt. Dry toast in the pan for less than a minute, transfer to a heatproof bowl andset aside to cool.
- With the remaining toasted sesame seeds, blend in a food processor until fine and crumbly. Keep blending until you have a crumbly thick consistency. Add 1 tablespoon of water to blend, and add another tablespoon of water, for a creamier Tahini add in 2 tablespoons of extra virgin olive oil and blend together. This will make 3 tablespoons of Tahini.Leave 1 tablespoon in the blender, spoon out the rest and keep in an air tight jar in the fridge for 1 week.
- To the Tahini in the blender, add the chickpeas, water and blend. Season with grated garlic, sea salt, cracked black pepper and lemon juice. Blend well to make a smooth Houmous.(You can add extra virgin olive oil but for a low oil content, water works well).
- To serve place the Houmous in a bowl. Using a teaspoon make swirls. Dress with Extra virgin olive oil.Sprinkle over the spice seasoning salt.
Ingredients
- Toast in pan
- 12 tablespoons Emma basic white sesame seeds
- For the Spiced seasoning
- 2 tablespoons toasted sesame seeds, whole
- 1 tablespoon sea salt
- 1 tablespoon fennel seeds, whole
- 1 tablespoon cumin seeds, whole
- tablespoon dried chilli flakes
- Make the tahin
- Using a blender
- 10 tablespoons of toasted white sesame seeds
- 2 tablespoon water to soften
- 2 tablespoons Extra virgin olive oil
- For the houmous
- 1 large garlic clove,peeled and grated
- 1 X 400g tin chickpeas rinsed, drained
- juice of 1 lemon
- 2 pinches of sea salt
- 2 pinches cracked black pepper
- 3 tablespoon water
- To serve
- Extra virgin olive oil
- Roasted salt