It's Monday and that means I have a simple dish that's free of meat to share with you. This week, I made something that's almost entirely free of animal products and is made of homemade components.
In this post I'll teach yo how to make your own tahini, hummus, and wheat tortillas.
We make hummus often because it's high in protein, inexpensive to make, lasts forever, and is delicious. It's nearly impossible to give a specific recipe for hummus because it's really about achieving the right balance of flavors, which varies from day to day. Every recipe calls for these ingredients:
- olive oil
- lemon juice
- salt & pepper
Tahini is a paste made of sesame seeds. It's my least favorite part of making hummus because it's very expensive, and because it's so high in oil it usually becomes rancid before I am able to use the entire jar. For years I have purchased it in bulk or at Middle Eastern grocery stores, but I'm happy to have discovered that it's easy to make high quality tahini at home without much effort.
Note that you'll find a much better price on both sesame seeds and oil at almost any ethnic grocery store than at a supermarket, so explore your city or consider ordering online.
makes just over a cup of paste
1 c. sesame seeds
1/3 c. toasted sesame oil
Toast the sesame seeds in a dry pan just until you can smell them. Don't let them brown.
Let them cool and throw them into a food processor.
Add the sesame oil.
Process until it's smooth, periodically scraping down the sides.
We used about a third of the tahini to 2-3 cups of beans that we boiled from dry. The hubs was in charge of the hummus, so I can't be sure about any details other than it tasted fantastic. Creamy and well balanced. He did use some warm water to help smooth everything out, which is normal when using dried beans.
The final product:
Homemade Wheat Tortillas
Makes 10-12 medium tortillas
2 c. white whole wheat flour (I only ever find this by King Arthur.)
1 tbsp. salt
1/3 c. butter (you could sub olive oil to make it vegan)
1/2-2/3 c. warm water
Mix your dry ingredients.
Divide into as many pieces as you want. I did 10 because we wanted larger tortillas.
Roll the pieces out into thin circles. They should be rolled thinly but not so thin that they'll become crispy like crackers when cooked.
Layer down a piece of lettuce close in size to the tortilla. This allows you to pack everything the night before and avoid letting the hummus and veggies make the tortilla soggy.
After lots of heavy winter food, this wrap satisfied my craving for crunchy light food with bright colors. You can't beat the price for a work lunch, and it's pretty darn tasty, too.
I hope you enjoy it! Happy Monday!