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Classic Hummus with Homemade Tahini {Vegan, GF}

Passover, Recipes, Shabbath, Sides, Sukkoth /

Hey, there lovelies! Today I want to share with you my recipe for classic hummus. Super easy to make, thick and creamy. Will be the perfect match for anything you eat with spread!

Hummus: Simple yet exquisite

Apparently hummus is “the spread” of the century because is everywhere, and of course, there are reasons for that: It is so easy to make, ingredients are easy to find no matter where you live, it is creamy, it is vegan, has no gluten, dairy or added sugars, I mean… if glory has flavor, it will probably be hummus.

When I tried hummus for the first time I was hooked. I loved the creamy, thick and with simple ingredients. I wanted to do it right away, but well, we didn’t have internet back then, and the recipe I found forgot to mention the tahini (sesame paste) so I ended up with chickpeas puree. Still a good, but not hummus.

At that time we didn’t have internet at our fingertips as we do now so I just kept changing my ratios of garlic, oil and lemon hoping that some hummus will came out, but obviously that didn’t work.

I was about to give up on hummus when I was in my college library one day during my free time, which I used to explored every cookbook and culinary art book I could find there, and I saw this eye-catching book with a title I don’t recall. I randomly chose a page and started reading. In a few minutes I read something like this: “Tahini or Tehina, a sesame paste used to make hummus and other middle eastern recipes“, and my eyes lit! I went excited to the supermarket to find this “weird” ingredient, and after a couple of visits I found it!… so crazy expensive for my broken college student pocket so I decided to make my own.

Ingredients & How-to

Tahini (Sesame paste)

This was my first batch of homemade tahini. For this one I used unhulled (whole) sesame seeds which I toasted lightly and then, processed in a blender with some oil (Ratio: 1 cup seeds + 1/4 cup oil). I made hummus with this tahini and it was good. It was a total revelation that I could finally make my own hummus and tahini, but still, the flavor wasn’t right. It was too strong and kind of bitter at the end because of the sesame seeds I used.

After some trial and error I finally made the huge discovery that they are not just the unhulled (whole) sesame seeds, which are very common in DR, but also the hulled version of the sesame seeds that results in a tahini with a lighter flavor and color which is perfect for making classic hummus.

Also, I realized that you don’t really need the extra oil because toasting the seeds will bring out some of the natural oils in them and it will blend smooth with some patience and a good blender. In fact, once your homemade tahini has rested for a few hours, you’ll see the oil separated on top (and now I am thinking, Why I haven’t made sesame oil? Oh, well! lol). If this happens, just mix your tahini well before using.

In case you are freaking out thinking you can’t make your own tahini because you don’t have a Blendtec or Vitamix, freak no more because I made countless tahini batches in a $25 blender for years!, so it is totally possible as long as your blender can process seeds.

Garlic

When I first started making hummus, I used raw garlic, which is fine, but now I do prefer to use roasted garlic because it has a deeper flavor without the sharpness of the raw garlic, that will bring your classic hummus to a whole new level.

As I explained in the Cauliflower Mash post, making roasted garlic is as easy as charring, in an open low flame, a garlic head.

The Rest of the ingredients

For this recipe you will need some lemon juice to bring the flavors together and add some tanginess. And, you will also need chickpeas brine to process the chickpeas. You can use olive oil instead of the brine (aquafaba) but you can save some calories by adding a little bit of olive oil as garnish instead. Finally, you’ll need some spices and herbs to brighten up your plate when serving. My go-to spices for hummus are cumin and paprika plus parsley for garnish.

I think is worth mentioning that to make this delicious classic hummus you don’t really need to take the skin off the chickpeas. I mean, doing that will literally transform making hummus into a labor intensive task. Just be patient and process until you have achieved the desired consistency and the mixture is smooth.

Have homemade thick, creamy, flavorful and hundred times better than store-bought hummus when you want is priceless, and it couldn’t be more easy to do. I love to eat hummus with anything crunchy: toasts, chips and crackers, but also baked potatoes or sweet potatoes, cucumber slices, broccoli or peppers. The choice is yours!

Do you love hummus? What do you eat it with? Let us know in the comments section below! Also, don’t be shy and follow on  instagram and pinterest and tag us with the hashtag #kasheribbean so we can delight our eyes with your versions of this humble but exquisite middle eastern spread.

If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!

Happy cooking! ?

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Cauliflower Mash {Low Carb, GF}

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Hello dear readers! Today I want to share with you how to make a delicious and mega easy Cauliflower Mash!

I have to confess, I am not a huge fan of puree, but when I heard about this I had to give it a try! I ended up making this yummy puree countless times in the first 3 weeks after, because I couldn’t believe how much it tasted like potato mash (which I love once in a while!).

Want More GF Recipes? Check out The Ultimate Vegan Meatballs, Moroccan Carrot Salad & Roasted Beets

First time making Cauliflower Mash

I would have never believed that you can get such a luscious mash out of the almost tasteless cauliflower and with such little ingredients and effort, because last time I made potato puree, it had not just plenty of butter and half pound of cream cheese, but also required an arm workout.

Obviously, I was very skeptical; but my cooking curiosity won and I am so glad I decided to try the Cauliflower mash for myself.

Cauliflower Mash is very handy on the aftermath of a “carb overload” (like when your mother in law makes for you the most delicious high-carb Caribbean food) 😛

I am not a strict calories or carbs counter, but balance is good plus, we all have some goals to achieve 🙂

Simple ingredients

This cauliflower mash is made out of 4 simple ingredients: cauliflower, roasted garlic, butter and salt. Easily substitute with your preferred buttery spread to make it vegan.

I personally love roasted garlic for this recipe and if you are looking for a mash that taste almost exactly like its potato cousin, I highly recommend you use it, instead of raw garlic.

You can easily roast a garlic head on the stove top by placing it just as is, over low flame, for about 5 minutes, until is a bit charred. Avoid high flame or roasting for too long because the garlic can dry out really quickly and you will end up with charcoal instead of roasted garlic. Wrap the garlic head with aluminum foil to avoid any mess.

How to make Cauliflower Mash

Cut the cauliflower into florets and boil or steam for 10-15 minutes, or until the cauliflower is fork tender. Reserve a few tablespoons of the liquid (you most likely won’t need it, but just in case!) and drain the florets.

At this point, you puree the cauliflower just as is, with the rest of the ingredients. Or, if you want the creamiest of cauliflower mash, take an extra step.

You’ll be surprise how much water comes out of cauliflower! So, for a better and creamier mash, sautee the florets with a tablespoon of butter on medium flame, and then, proceed to puree with a food processor or immersion blender.

Yummy…

Have you ever tried Cauliflower Mash? What do you serve it with? Let us know in the comments section below! And don’t forget to follow on  instagram and pinterest to show off your versions of this yummy low-carb luscious treat with the hashtag #kasheribbean.

If you love this recipe we appreciate you share with your friends and family! It really means a lot to us!

Happy cooking! ?

 

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Bulgur Pilaf

Recipes, Shabbath, Sides, Sukkoth /

Today we are sharing with you another exciting, colorful, super easy and yummy side: Bulgur Pilaf. Full of veggies and colors, with a combo of spices that is “oh-so-yum!”. Let me show you how it is made…

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

The basics

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish.

The parsley gives it a lemony and sharp tone, while the sweet paprika provides deep flavor.

The almost caramelized onions bring some sweetness to this dish while the chickpeas and mushrooms add texture, some creaminess and the bite. I am salivating!

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

How to make bulgur pilaf

To make this Bulgur Pilaf start by sauteing the mushrooms on medium-high with a bit of neutral oil (you can skip the oil entirely if you prefer oil-free, just cook with a tiny bit of water), some salt and pepper until they were completely cooked and brown in color.

Remove mushrooms from the pan and saute onions until golden brown, add bell peppers and continue to cook until onions are darker in color and the bell peppers get some charred spots.

Take veggies out, add the spices to the pan, chickpeas, raw bulgur and boiling water (1:1 ratio bulgur to water or follow the directions on the packaging). Cover with a lid and cook on the lower heat until all the water is absorbed, then go ahead and fluff with a fork.

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

Developing flavors

In case you are wondering, there is a reason why I cook some ingredients in the pan and then remove: I want to create layers of flavor without overcooking my veggies. When you finish cooking the bulgur you want the veggies to still hold some texture and bite (Nobody likes mushy veggies!)

When the bulgur is nice and fluffy add in the cooked veggies (peppers, onions, mushrooms) and chopped parsley.

Because I made this Bulgur Pilaf with very fine bulgur, it really cooks in a blink! Literally 3 minutes and you have a beautiful pilaf! So, if it happens that you have some veggies leftovers and some uncooked bulgur you can throw this yummy dish in a matter of a few minutes.

Looking for other sides recipes? Check out Dominican Style Spicy Rice with Sardines & the Barley, Chickpeas and Roasted Beets Salad

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

What other ingredients would you add to your bulgur pilaf? Let us know in the comments section below! And don’t forget to follow on  instagram and pinterest and show off your pilaf version with the hashtag #kasheribbean.

If you love this recipe we appreciate you share with your friends and family! It really means a lot to us!

Happy cooking! ?

 

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Babaganoush: Roasted Eggplants Dip {Vegan, Gluten Free}

Passover, Recipes, Shabbath, Sides /

Easy Roasted Eggplant Dip {Vegan, Gluten-Free}

Babaganoush, also known as baba ghanouj or mutabal, is a popular Middle Eastern dip made from roasted eggplants. It’s often eaten alongside with hummus, salads, like tabouleh or roasted beets salad and pita bread; but with a distinct smoky flavor is also a perfect accompaniment to raw vegetables grilled meats or fish.

Babaganoush is traditionally make with greek yogurt. To keep it setamí (parve) mayo is added instead. In this case I used vegan mayo, but you can go with regular mayo or greek yogurt if not vegan. Babaganoush is also often garnished with herbs, like parsley, pomegranate seeds, nuts and a drizzle of olive oil for extra flavor and visual appeal.

How to choose eggplants

Choosing an eggplant with fewer seeds results in a better texture and flavor for your eggplant dishes, and specially Babaganoush, so here are some tips for selecting the best eggplants:

  1. Look for younger eggplants: a younger eggplant has fewer seeds. You can spot them easily because they tend to be smaller, with smoother, shinier skin and have a green stem. Eggplants should have a uniform color and have no blemishes or wrinkles; if it has it’s probably overripe and have more seeds.

  2. Check the weight: Choose an eggplant that feels heavy for its size. An eggplant that feels light for its size may have more seeds and less flesh.

  3. Look for a rounded bottom: Choose an eggplant that has a rounded bottom, rather than a pointed one, which tend to have more seeds.

  4. Squeeze gently: When you gently squeeze the eggplant it must be firm to the touch, but not too hard. If it feels soft or spongy, it may be overripe.

By following these tips, you can choose an eggplant with fewer seeds, which can result in a better texture and flavor.

How to Roast Eggplants

To make babaganoush, you’ll need to start by roasting three or four medium-sized eggplants, until they are tender and all charred on the outside. It’s important that they are charred all the way through since this is what imparts the characteristic flavor of the babaganoush. 

If what you have is an electric stove, you can roast the eggplants on a grill at the highest temperature possible, or in the oven using the broiler option. 

Once the eggplants are roasted, let them cool for a few minutes, then peel off and discard the skin. Then, remove the seeds, chop the eggplant flesh and transfer it to a hot skillet to remove excess moisture. 

How to make my Babaganoush less watery

Eggplants have a high water content, which makes them a great addition to dishes where you need to add moisture and a creamy texture, like pastas and even stews. However, it can water-down the flavor of our babaganoush and give it a soupy consistency after a while. To avoid this, it’s important to dry out as much liquid as possible from the roasted  eggplants before making our dip, so the end result is thick and creamy instead of watery.  

Another way you can remove excess moisture is by draining the roasted eggplants in a colander, and press a couple of times with a spoon for the liquid to drain. 

Babaganoush: Roasted Eggplant Dip {Vegan, Gluten-Free}

Print Recipe Pin Recipe
Course Appetizer, Salad

Ingredients
  

  • 500 gr Eggplants (about 3-4 medium, roasted)
  • 3 Garlic cloves roasted
  • 2 Tbsp Tahini
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Vegan mayo (can use regular or greek yogurt if not vegan)
  • 1/4 tsp Cumin
  • Juice of half a lemon or lime
  • Salt and Pepper to taste

To Serve:

  • Fresh parsley, finely chopped
  • Pomegranate seeds
  • Pine nuts toasted

Instructions
 

  • Roast the eggplants over the flame top, turning regularly until is completely charred and cooked through. Transfer to a plate to cool down.
  • Peel the skin off, remove the seeds and chop the eggplants
  • Add the eggplants to a skillet and cook on medium high to remove excess moisture.
  • Add roasted eggplants to a bowl and mix in the remaining ingredients. You can always adjust to your taste.
  • Serve with a drizzle of extra virgin olive oil and some fresh parsley. Enjoy!
Keyword dip, eggplant, Gluten-free, salad, vegan

Have you made Babaganoush already? Use the tag #kasheribbean to share your photos on social media and, don’t forget to follow on instagram and pinterest for more easy recipes and and inspiration!

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Moroccan Carrot Salad

Kippur, Recipes, Salads, Sides /

Moroccan Carrot Salad with a Twist

There are a few things I always include in my Shabbath and Holidays’ table and that’s it Moroccan Carrot Salad, a popular refreshing simple dish from the Morrocan cuisine, featuring carrots, a variety of spiced and fresh parsley. 
This time I went for the julienne cut to add some visual interest to this humble salad, and also used some spinach stalks that were sitting in the fridge, to avoid throwing them . Feel free to use sliced carrots if you prefer, and use only parsley for a more simple yet delicious side dish. 

Carrots are root vegetables that belong to the Apiaceae family, widely known for their vibrant color, sweetness and earthy flavor. Carrots are not only a versatile ingredient, but are also packed with nutrients like antioxidants, vitamin C, potassium, and dietary fiber, and known to be an excellent source of beta-carotene, which once converted into vitamin A in the body helps maintain good vision, promotes healthy skin, and supports the immune system

Always wash and scrub carrots thoroughly to remove any dirt or residues before using. If you buy organic, you can always save the skin, chop it up and add to soups, stews or sauté and sprinkle over rice or salads. Although orange carrots are the most common, you can also find it in other colors as well. Try them on for a kick of flavor and color. Now, let’s get cooking Moroccan Carrot Salad.

Moroccan Carrot Salad

Print Recipe Pin Recipe
Course Dinner, Salad, Side Dish
Cuisine Middle East, moroccan

Ingredients
  

  • 2 Tbsp Extra Virgin Olive oil
  • 1 Garlic clove, Crushed {or 1 tsp. Garlic powder}
  • 1 tsp Paprika
  • 400 gr Carrots, cut into julienne
  • ½  tsp Ground cumin
  • ¼ cup Fresh pasrley, finely chopped {Can use fresh cilantro instead}
  • Freshly squeezed lemon juice {add to taste}
  • Salt and Pepper {add to taste}

Instructions
 

  • Start by preheating your pan on low heat.
  • Add your oil, chopped garlic, cumin and paprika, and cook for a few minutes until the garlic and paprika are fragrant.
  • Add the carrots, about 1 teaspoon of salt, and pepper to taste and let this cook with the lid on for about 5 to 7 minutes or until your carrots are al dente (meaning that they still have a little crunch on the center. Turn off the heat.
  • Add parsley and lemon juice and adjust the salt and pepper if necessary.
  • Mix everything well and let it cool to room temperature before storing in the fridge.

Notes

Do you have fresh spinach in the fridge that need some love? Add them also to this recipe to avoid food waste. 
Keyword carrot salad, moroccan salad

Have you make this Moroccan Carrot Salad or any other recipe from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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