Sesame butter
- 250 grams sesame seeds
- 30 - 50ml neutral-flavored oil (eg grapeseed oil, sunflower oil or vegetable oil)
- 30ml lemon juice
- 30ml water
- 1 clove garlic, minced
- 2.5 grams of fennel seeds
- Salt to taste
- Toast the sesame seeds, then place the cooled sesame seeds in a food processor and blend for a few minutes until smooth.
- While the food processor or blender is still running, slowly add the oil, starting with 2 tablespoons.
- Continue mixing the mixture until smooth.
- Mix tahini, lemon juice, water, minced garlic, cumin and a pinch of salt in a bowl.
Chickpea sauce
Ingredient:
- 1 can of chickpeas, drained and rinsed
- 60ml tahini
- 10ml lemon juice
- 2 cloves garlic, minced
- 30ml olive oil
- 1.5 grams of fennel powder
- Salt to taste
- Water
Making:
- Add chickpeas, tahini, lemon juice, garlic, olive oil, cumin and a pinch of salt to a food processor.
- Slowly add water, one tablespoon at a time, until desired consistency is achieved.
- Pour hummus into a bowl, drizzle with olive oil and sprinkle some chili powder or fresh herbs on top.
- Serve with pita bread, vegetables or spread on sandwiches.
Tzatziki
Ingredient:
- 125 grams Greek yogurt
- 1 medium cucumber, grated and drained
- 2 cloves garlic, minced
- 15ml lemon juice
- 15ml extra virgin olive oil
- 15 grams fresh dill or chopped mint
- Salt and pepper to taste
Making:
- Add Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil and chopped herbs to a bowl and mix well.
- Season with salt and pepper to taste.
- Mix well and refrigerate for at least 30 minutes to let the flavors blend.
- Serve with grilled meat, pita bread or as a dipping sauce for vegetables.
