Tahini
Tahini or sesame paste is one ingredient I never miss in my pantry because it´s very handy when I make those arabic dips such as Hummus and Baba Ganoush. I was craving for the latter yesterday and since I still have 1 spare aubergine/ eggplant, I thought I would make it. I went to my old district to buy fresh parsley and saw the freshly delivered flatbread at the store, so I grabbed a pack and immediately thought of making a dip. Aside from Hummus, this is a favorite in my household because it is delish. I learned to make this while living in West Africa, a lebanese lady I knew had a bakery and she gave me her recipe of both Hummus and Baba Ganoush.
Fast processing...
I did it in no time since I made a shortcut by using a microwave oven to get rid of the skin and make the aubergine soft for processing. It is the fastest method to remove the skin instead of grilling it or use charcoal or oven . Below is the procedure I did which I posted here.
My Procedure ....
Source
The main ingredient is an eggplant. With a fork, I pressed it on the skin of the eggplant to make strips all over this vegetable , then put it in the microwave and cooked for about 5 minutes until soft. Then poured cold water to remove the skin. Removed the trunk and placed in a blender , added 2 tablespoons Tahini or sesame paste, 2 cloves crushed garlic, juice of 1/2 lemon, salt and pepper and cumin powder. If you are making this, taste the spices if ok according to your preference. Arrange on a dip bowl and pour a bit of olive oil on top .
The afternoon came and my snack was ready... arranged on a serving plate paired with arabic bread that I mentioned above from the turkish mini market in my old district. Try this, it is really easy-peasy!
All images were photographed by @mers using Canon EOS 90D.
