Love the creamy, rich flavor of sesame tahini paste, but wonder what to do with it besides making hummus?

Tahini is a tasty paste is, of course, essential to hummus. Made with the hulls removed, tahini is creamier and less bitter, but unhulled tahini, which is more bitter tasting, is considered to be more nutritionally dense than hulled tahini. It’s also more likely to be referred to as a “sesame butter.”

Roasted & Raw Tahini Paste

Most likely the tahini paste you find in stores will be hulled raw tahini (also called unroasted). But, it is also possible to find roasted tahini, which is nothing more than tahini made from hulled sesame seeds that have been roasted before grinding. Much like with other nuts and seeds, roasting imparts another level of flavor that works well with some dishes.

There is no right or wrong decision when choosing which tahini paste to use. It really is just a matter of preference and availability.

Other Uses for Tahini Paste Besides Hummus

1.  Salad Dressing – Combine equal parts of raw tahini and water to make a simple dressing for topping salads of all kinds. Add lemon juice, crushed garlic, salt and pepper to taste. Whisk well until well combined. Boost the flavor with fresh herbs like dill, parsley, or cilantro.
2. Marinade – Tahini also makes a great marinade for meat, fish, and even tofu. Combine roasted tahini, soy sauce, and olive oil. Add honey, crushed garlic, grated ginger, and salt. Marinate at least several hours or overnight.
3. Ice Cream Topping – Enjoy peanut butter sauce over ice cream? Consider trying roasted tahini as a tasty alternative. Simply melt the tahini in a saucepan–do not allow to boil–and pour over vanilla ice cream.
4. Stir Fry/Grain Bowl Sauce – Add raw or roasted tahini to any stir fry dish or grain bowl for some added creaminess and nuttiness. Whether a simple stir fry of snow peas, tofu, and rice or a grain bowl of quinoa, black beans, and pickled onions, tahini makes for a great sauce.
5. Add it to Soup – Turn a creamy soup into a healthier version by adding tahini in place of dairy. From asparagus to parsnip soup, add tablespoons of tahini to get the desired creaminess.
6. Dip – Techina is a simple tahini dip made with lemon juice, garlic and salt and pepper. It’s an alternative to hummus for dipping vegetables, pita, or tortilla chips.

Related on EcoSalon

Salad Recipe: Spiralized Zucchini Salad with Tomato & Tahini Dressing
Homemade Pickled Onions: So Good They Will Make You Cry (for the Right Reasons!)
9 Chickpea Recipes that Aren’t Hummus

Image: Bowl of Tahini via Shutterstock

The post 6 Tahini Paste Ideas that Aren’t Hummus! appeared first on EcoSalon.

15 different, and unexpected hummus recipes.

Once a mere foreign dish of the Middle East, today hummus has become ubiquitous in the world of party snacks and sandwich spreads. And there’s a good reason why: not only is it delicious, it’s good for you, and vegetarian and vegan friendly, which means you can serve it to pretty much anyone. The basic recipe is a blend of tahini, chickpeas, lemon juice, salt and garlic. But why stick to just the basics? If you’re looking to put a spin on your hummus look no further than these 15 hummus recipes.

1. Spicy Pumpkin Hummus

This version gets a nice, rich color thanks to the favorite fall treat. And if you can’t find pumpkin, why not replace with another form of winter squash?

2. Roasted Beet Hummus

If you need a hummus that’s as beautiful as it is nutritious, this is the one for you. A bowl of this bright pink appetizer on the table will intrigue your guests more than a crazy centerpiece.

3. Guacamole Hummus

Ah the power of avocados and… anything. If you like hummus and guacamole you’ll probably never stop making this combination of the two.

4. Slow Roasted Tomato Hummus

As soon as tomato season hits, buy up as many as you can, pop them in the oven and then start making ample amounts of this hummus.

5. Edamame Hummus

Tired of chickpeas? Then use edamame beans instead.

6. Peanut Butter Hummus

Admit it: you’re one of those people that likes peanut butter on absolutely anything. Well then this hummus recipe is for you, complete with the salty crunch of the nut butter that you love.

7. Cookie Dough Hummus

This version is for people who find themselves baking half a batch of cookies because the other half of the batter miraculously disappeared during the baking process. But this version is vegan and gluten-free, making cookie dough aficionados of all kinds happy.

8. Roasted Broccoli Hummus

Anyone that shuns the wonders of broccoli hasn’t tried this recipe yet.

9. Cauliflower Hummus

This version actually doesn’t involve chickpeas at all as it draws it’s smooth consistency from blending cauliflower.

10. Maple Cinnamon Hummus

Who ever said hummus couldn’t be served for breakfast? This one goes great with a thick slab of crusty bread.

11. Spring Pea Hummus

A bright green hummus that has the fresh addition of a few sprigs of mint.

12. Roasted Carrot Hummus

The sweet taste of roasted carrots is what makes this recipe sing. Oh and it’s bright orange.

13. Zucchini Hummus

This one is bean-free and full of fresh zucchini, which is good for anyone with a stomach sensitive to legumes.

14. Parsley Hummus

Parsley is much more than a garnish, and in this recipe it adds a nice hue to the dish.

15. Kale Basil Hummus

Oh come on, you had to know we were going to end this list by having a hummus with kale in it.

Related on EcoSalon

Braised Chickpeas and Carrots with Yogurt Topping

Vegan Summer Chickpea Salad with Sun-dried Tomatoes

10 Make-Ahead Vegetarian Appetizers

Image: tofutti break

The post 15 Hummus Recipes That Are About More Than Just Chickpeas appeared first on EcoSalon.

The best of the week at EcoSalon, hand-quoted for your perusing pleasure.

“What to make of news that the Saudis are building a women-only industrial city in the Eastern Province of Hofuf – with similar plans for four more cities elsewhere?”

“It is the greatest scam in history. I am amazed, appalled and highly offended by it. Global Warming; It is a SCAM.”

“With that, I vowed to concoct my own variety (and acquire an ice cream maker to get the consistency just right). So, here we are, nearly 730 days later.”

“The seaside city is still dotted with my French Canadian relatives who must still believe that religious statues bleed and cry when we sin and masturbate.”

“Hummus is grey and tan and dull; it is the color of hopelessness.”

The post The Friday 5: Say What? Edition appeared first on EcoSalon.

Hummus and other foods as quintessential nut busters.

One thing we can all agree on is that for the most part, human existence is life in a grotesque series of soul-crushing indignities punctuated by intermittent, alternating bouts of boredom and suffering. All this yet you refuse to make things a little bit easier on yourself, instead insisting upon mediocrity at every turn.

With that, please stop eating protein bars; you’re going to die someday and that will be the end of you. Try to snatch a moment of pleasure in between the twin blacknesses of the cradle and the grave. You are a human being and the entire universe is an unending frozen scream; don’t make things harder than they already are. You can do better than this – you will do better. Keep some of the following precepts in mind and throw a wrench in the Machine.

Assuming you still have a job, and assuming said job takes place in an office building – please stop eating microwaveable oatmeal at your desk every morning. It’s hard enough watching someone make breakfast at the office, but the fact that it’s oatmeal somehow makes it worse. You already have to eat lunch here, you’re actually going to deprive yourself of the few moments of peace breakfast affords you by heating up a packet of oatmeal in a ceramic mug? You don’t even put it in a bowl! It’s the same mug you use for your coffee. I can see you giving up on joy before my very eyes.

Greek yogurt. Remember when everyone was still mad at yogurt for being bland and watery and marketed in a weirdly sexist fashion? Women rose up en masse and declared that nobody was going to confuse a picture of a slice of Boston Cream Pie with decadence.

But now yogurt is back, and that’s awful. Every company is selling their own version of Greek yogurt (it tastes the same, but thicker! Mmm) and touting the increased protein content. Did you know that no one ever in the history of anything has ever gotten enough protein? It’s true. If you are a woman, your mother has asked you this question at least once a week for the entirety of your adult life (“You know, I’ve been feeling kind of tired latel–” “ARE YOU EATING ENOUGH PROTEIN? I’M SENDING YOU A ROAST CHICKEN MADE OF STEAK EGGS AND TURKEY WRAPS!”). If you are a vegetarian or a vegan, it gets even worse. Complete strangers will dash across the street, flinging themselves at you, screaming, “But your protein, where do you get your protein from!”

Sorry, John Stamos, but I’m not buying it. Yogurt isn’t a naughty, sensual treat I get for being a woman and you have dead eyes.

Coconut water. You didn’t listen when I tried to warn you about kombucha, so I have no idea why I think you’ll listen now. All I’ll say is it’s utterly mystifying that you would shell out $4 for a Tetra-Pak of cloying and vapid coconut water when coconut milk is both cheaper and more delicious (you can put it in both coffee and curry; can you do that with your precious coconut water?). Fine; do what you want; it’s your life.

The discrepancy between hummus‘ perceived value and its actual value is staggering. It’s a bunch of chickpeas that have been mushed together with extruded, viscous sesame juice and oil to form a mucilaginous paste. “Oooh,” you protest, “it’s got little hunks of dried-out garlic mixed in, I must be having fun.”

You are already dead and in Hell, though you do not know it.

By rights it is no better than spinach and artichoke dip, and yet many people – people who, under ordinary circumstances, appear to possess a fully functioning sense of aesthetics – accord it the enthusiasm ordinarily reserved for V-E Day. Try this little experiment sometime: throw a party and tell half your guests you’ll be serving “dip” (no need to get specific). Watch them show moderate enthusiasm and say something along the lines of, “I’ll try to make it.”

Now for the other half of your guests – tell them they can expect homemade hummus. The men will start to weep unashamedly; the women will spontaneously turn into brightly colored songbirds. Everyone will lose their minds. It’s as if you promised them a personal benediction from Alice Waters. But by what rights does hummus hold such a claim on the human imagination?

“But,” you equivocate, “you haven’t tried my hummus. I like to use white beans and a little bit of–” No. Shh. “There’s this wonderful Mediterranean market on 34th that does–” Hush now. Stop talking. I’m sure your method of whirling beans together is both glorious and unique, but hummus can never become anything better than itself.

Hummus is grey and tan and dull; it is the color of hopelessness. Dip your pre-sliced carrot sticks in something – anything – else. It is a lie designed to convince you that you are having fun; it is not an adequate substitute for joy.

Now go outside, if it’s nice out where you are, and eat something wonderful.

The post You Are Better Than Hummus appeared first on EcoSalon.

In a guest series, a foodie takes on an Elimination Diet. 

I’m a foodie. At least, as much of a foodie as a former vegan who still has an aversion to dairy and many animal products can be.

But at a mere 35 years old, after months of anemia and years of low iron, with my rheumatoid arthritis symptoms troubling me –  despite being on the “gold standard” of conventional medicine –  when my primary care doctor suggested I see a nutritionist about an Elimination Diet to see if changes to diet may reduce my symptoms and help me get healthy again, it sounded worth a try.

The list of prohibited foods for Elimination Diets vary, but for the one I’m following the list is long, and boils down to this: No gluten, soy, dairy, eggs, citrus, corn, nightshades (tomato, potato, peppers), peanuts, sweetners (including sugar), chocolate, alcohol, coffee (even decaf), and “Any artificial ingredient or preservative” according to the “Elimination Diet Guidelines” my nutritionist sent me home with.

That leaves out a few fine points – no dried fruit if it’s sulfered, no pepper-based spices other than black pepper, and small amounts of agave syrup and real maple syrup are allowed, for example. After the first several weeks, foods are slowly reintroduced to determine whether I have a reaction to them. The whole process takes six to eight weeks and is supervised by my nutritionist, who is available via email in between appointments to answer my many questions.

I knew I would miss generous cups of decaf all day, two egg breakfasts, brown sugar and cocoa nibs on my morning oatmeal, Thai takeout, after-dinner bites of chocolate and my favorite food – potatoes – but there are so many other wonderful things to eat, my attention turned quickly to what I could have.

Even experienced label-readers would be surprised at how hard it is to find anything that isn’t a “whole food” that’s safe to eat: corn, corn syrup, other artificial sweeteners, soy, barley malt, and peanut oil are in a shocking number of products I optimistically pick up on the grocery store shelf and set back down in their place, inspired to mix up my own from scratch instead.

Ten days in, I feel great. I’ve carved out half a day on Sunday and two nights a week to plan, shop and cook to fill the fridge and freezer with meals and snacks so I never find myself without something “allowed” to eat. I’m as food motivated as a golden retriever, and I haven’t been hungry or unsatisfied at all. My grocery bill has gone way up, but my eating out bill is zero (the best I can do on most menus is a bottle of sparkling water, unless it’s citrus flavored, accompanied by a long conversation with my dinner companions about exactly why I joined them for dinner but won’t eat) so overall, I’m actually saving money. And after years of eating what’s convenient, I’ve remembered the pleasure that comes with slow food, with preparing thoughtful meals and appreciating them with good company.

So for the next several weeks, I’ll be sharing what I learn, along with the recipes that make this whole thing possible. First up, a protein packed citrus-free hummus-substitute that’s been one of my staples. It’s delicious with carrots for dipping; shaken with a little apple cider vinegar and sesame oil for salad dressing; or mixed with smashed avocado and slathered into celery sticks. If you’re sensitive to pine nuts, you can substitute walnuts.

Citrus-Free Hummus

Ingredients

• 2 Tbsp olive oil
• 4 large cloves garlic, quartered
• 1 15 oz can garbanzo beans, drained and rinsed
• 2 Tbsp tahini
• ¾ cup pitted greek olives (no pimentos)
• 2 tsp apple cider vinegar
• ½ tsp salt
• ¼ cup olive oil
• 2 Tbsp water (optional)
• ¼ cup pine nuts (or walnuts)

Directions
Heat 2 Tbsp olive oil over medium-low heat. When warm, add garlic and saute gently until softened.

Place olive oil/garlic mixture, garbanzo beans, tahini, olives, apple cider vinegar and salt into a food processor. Process until well blended and a thick paste. With motor running, drizzle in additional olive oil and/or water slowly until the consistency is creamy and to your taste.

Add pine nuts and pulse just until broken up, but still crunchy.

Top with a drizzle of olive oil, salt and pepper to taste, and serve.

The post A Foodie Elimination Diet: Citrus-Free Hummus appeared first on EcoSalon.

Here are 12 real food alternatives to falling prey to the “junk food jones.” Some of these may seem high in fat, and they are, such as olives, nuts or cheese. However, the idea is quality not quantity. Enjoy the good things in life, but within reason, and you’ll find you are more than satisfied.

The trick is to keep real food snacks around, or bring them with you, so you’re not tempted with impulse buys near the register when you’re filling up at the gas station or buying office supplies. It’s all about retraining your palette and your habits.

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1. Nuts: Almonds, Pistachios, Cashews

I’ve gotten in the habit of keeping a bag of roasted almonds in my bag at all times. Yum!

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2. Fresh Fruit

I’ve been really enjoying oranges recently, especially tangerines. Other easy fresh fruit snacks are grapes, apples or pears.

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3. Dried fruit

Great on the go.

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4. Vegetables with hummus

An excellent source of fiber all around.

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5. Rice cakes with natural peanut butter or almond butter

Or celery with peanut butter. Remember the old days of “ants-on-a-log?”

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6. Cheese

Yes. Really. But good cheese! I’m still a believer that a few slices of cheese are better than eating a bag of potato chips. Try eating with rye crackers, thinly sliced, toasted pain au levain bread or simply on its own. My current favorites are aged gouda or goat gouda, gruyere, and manchego.

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7. Olives

Greek olives are nice to have on hand, especially when you’re eating cheese. You may need to shop around a bit to find your favorite style and olives can vary in quality depending on where you buy them from.

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8. Roasted vegetables

I’m a big fan of sweet potato fries. Mind you, when I say sweet potato fries, I don’t mean the ones at the pub down the street. Oven roast your own with a bit of olive oil, salt, pepper and fresh thyme. Delicious! Asparagus, which is currently in season, is another great option. Eat the spears like fries. Or, make a roasted beet salad to have on hand with onions and feta cheese.

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9. Straight up avocado

With salt. What’s not to love.

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10. Natural granola or fruit bars

Try 18 Rabbits or Larabars.

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11. The combination. Plain yogurt with granola, fruit and nuts

This is like dessert! Try experimenting with different fruit combinations or adding shredded coconut or a dusting of ground flax seed.

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12. Dark chocolate

Instead of reaching for cookies, try this alternative. A few squares of dark chocolate are inimitably satisfying.

Images: inside_man, minianna.com, givingitatry, aggleton, prakhar, Sashertootie, JC handmade, mwhammer,  MGF Lady Disdain,  aSILVA, CaseyJ

The post The Junk Food Jones: Retraining Your Palate with 12 Real Food Alternatives appeared first on EcoSalon.

While I may strive to eat healthy, it isn’t always easy. I still have sudden cravings for Fritos or frozen pizza, as buried taste memories re-surge from my heedless junk food days. I still have my moments of devouring a bag of potato chips or a recent favorite, corn nuts, but overall, I try hard to avoid such snacks. Still, we all sometimes need a snack. Question is: what should we be snacking on?

Here are 12 real food alternatives to falling prey to the “junk food jones.” Some of these may seem high in fat, and they are, such as olives, nuts or cheese. However, the idea is quality not quantity. Enjoy the good things in life, but within reason, and you’ll find you are more than satisfied.

The trick is to keep real food snacks around, or bring them with you, so you’re not tempted with impulse buys near the register when you’re filling up at the gas station or buying office supplies. It’s all about retraining your palette and your habits.

1. Nuts: Almonds, Pistachios, Cashews

I’ve gotten in the habit of keeping a bag of roasted almonds in my bag at all times. Yum!

2. Fresh Fruit

I’ve been really enjoying oranges recently, especially tangerines. Other easy fresh fruit snacks are grapes, apples or pears.

3. Dried fruit

Great on the go.

4. Vegetables with hummus

An excellent source of fiber all around.

5. Rice cakes with natural peanut butter or almond butter

Or celery with peanut butter. Remember the old days of “ants-on-a-log?”

6. Cheese

Yes. Really. But good cheese! I’m still a believer that a few slices of cheese are better than eating a bag of potato chips. Try eating with rye crackers, thinly sliced, toasted pain au levain bread or simply on its own. My current favorites are aged gouda or goat gouda, gruyere, and manchego.

7. Olives

Greek olives are nice to have on hand, especially when you’re eating cheese. You may need to shop around a bit to find your favorite style and olives can vary in quality depending on where you buy them from.

8. Roasted vegetables

I’m a big fan of sweet potato fries. Mind you, when I say sweet potato fries, I don’t mean the ones at the pub down the street. Oven roast your own with a bit of olive oil, salt, pepper and fresh thyme. Delicious! Asparagus, which is currently in season, is another great option. Eat the spears like fries. Or, make a roasted beet salad to have on hand with onions and feta cheese.

9. Straight up avocado

With salt. What’s not to love.

10. Natural granola or fruit bars

Try 18 Rabbits or Larabars.

11. The combination. Plain yogurt with granola, fruit and nuts

This is like dessert! Try experimenting with different fruit combinations or adding shredded coconut or a dusting of ground flax seed.

12. Dark chocolate

Instead of reaching for cookies, try this alternative. A few squares of dark chocolate are inimitably satisfying.

Images: inside_man, minianna.com, givingitatry, aggleton, prakhar, Sashertootie, JC handmade, mwhammer,  MGF Lady Disdain,  aSILVA, CaseyJ

The post The Junk Food Jones: Retraining Your Palate with 12 Real Food Alternatives appeared first on EcoSalon.

Google’s annual most-searched-terms report, In The News page. Keeping It Green rankings were based on search terms within the subcategory of “green energy,” the report notes with an asterisk.

No offense, solar and renewable energy, but there’s more to the green movement than y’all! That’s why we ferreted out other green keywords and concepts we could find charting throughout the U.S. Zeitgeist 2009 report.

Sticking to the news page, under the category of In the Economy, “cash for clunkers” charted at number two of 10 terms, behind the all encompassing “crisis,” while “green” charted at the eighth most searched, economy-related term in Google News. In last year’s regional searches in 2009 public transit searches ranked in the top 10, including BART schedules at nine for San Francisco, the MTA Trip Planner and Hopstop.com at three and six for New York City, the Madison, Wisconsin Metro schedule at six for that region, and in Chicago, at two and four, the CTA bus planner and RTA Trip Planner.

Finally, on a page of household-related searches, food and drink category, the Acai Berry topped the list.

Zeitgeist reports don’t reflect the same categories year over year, exactly. And as search and business guru John Batelle griped in his own blog on Tuesday, results didn’t reflect December 2009 searches on Google.

But, let’s hope they’ll make Green a permanent Zeitgeist feature, and help sway the “collective consciousness” to the environmentally responsible side.

Basic Reading:

A slideshow at the Huffington Post reflects the Zeitgeist 2009 results.

EcoMeme, a column featuring eco news, tech and business highlights by Lora Kolodny.

The post EcoMeme: Green & Googled in 2009 appeared first on EcoSalon.