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Tahini recipes

Vegan white bean dip

Tahini recipes

Vegan white bean dip

20 minutes

ClemenGold-roasted fennel and leeks

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

Roast sweet potatoes

Seven colours

Roast sweet potatoes

35 minutes

Slow-roasted tomato salad

Great value

Slow-roasted tomato salad

1−2 hours

Green salad with tahini dressing

Dressing recipes

Green salad with tahini dressing

Crunchy broccoli salad with creamy tahini dressing

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Tahini frangipane tart

Apple recipes

Tahini frangipane tart

45–60 minutes

Mashawsha

Dip recipes

Mashawsha

30 minutes

Tahini Rice Krispie tumbles

Rice recipes

Tahini Rice Krispie tumbles

Chocolate sesame fondant

Chocolate recipes

Chocolate sesame fondant

15 minutes

Tahini semifreddo with golden chocolate shards and sesame brittle

Chocolate recipes

Tahini semifreddo with golden chocolate shards and sesame brittle

Hurried hummus

Chickpea recipes

Hurried hummus

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Hurried hummus

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 x 400 g chickpeas, drained and rinsed
5 T olive oil
8 T water
2 1⁄2 T lemon juice
2 t garlic, crushed
1 t ground cumin
Salt, to taste

Method

Mix all the ingredients in a large bowl and blitz using a handheld blender.

If you’re serving it warm, place in an ovenproof dish and heat in the oven at 180°C for 20 minutes.

Serve warm instead of mash, or chilled with olive oil and crudités.

Cook's note: What makes this robust hummus special is that it’s delicious warm. It also requires a handheld blender, the use of which pleases Seb enormously. And the fact that it requires no tahini pleases me enormously. It’s not that I don’t like tahini, it’s just that it’s not a staple in our home and would require a trip to our local health store, which is not an outing I would get excited about.

Discover more dip recipes here.