We love experimenting and learning about new vegan products, goods, and tips. One item we underutilized (until recently) was tahini or tehina. I thought you only used tahini in hummus and I was definitely wrong! Tehina is a great healthy sesame butter that is not only vegan, but gluten and peanut free, all while maintaining its nutty and rich flavor. Soom Foods approached us and introduced us to real tehina and we love their tehina and have been introducing it into a lot of our dishes! Recently we made a tehina based pesto and it’s delicious! One tip about tahini is to be careful when adding liquid because it tends to seize up, but to avoid this just put it into a food processor and whip it up (or use a whisk)!
Soom Foods is a small company based out of Philadelphia with international roots founded by three sisters (Shelby, Jackie, and Amy!), who decided to start the company and educate the states about true tehina after Jackie moved to Israel and discovered true tehina made from Ethiopian sesame seeds! Today they have an established factory in Northern Isreael and just recently (as of April!) have begun introducing Tehina to the US. Give them your vegan-y support, they have shown us theirs (they were lovely vendors at DC VegFest!)! Lucky for you all they have a few sales going on when you buy 3 you get one free, be sure to use the code: 4for3 at checkout! Buy their tehina here! They’re also featuring Soom Seasonal Holiday Gift Bags that include one jar of Soom Foods Sesame Butter and one jar of Green Aisle Ginger Sumac Preserves check it out here if this sounds like something you might like!
Tehina is a great tool to use to add a nutty rich creamy texture to any dish. Get creative with it and use it plain as a healthy veggie dip or go all out and bake brownies with it! I love putting it into my morning oatmeal with a scoop of pumpkin and a little agave! But, we decided to share a recipe with you that is traditional, with an edge, Black Olive Hummus. What I’ve learned from my trials and failures in the hummus practice is that it is all about balance and lots and lots of taste testing along the way. So, be sure you monitor what you put in and start out small, otherwise you’ll end up with a gallon of hummus in your fridge. Feel free to play around with combos and let us know what you try!
Black Olive Hummus
1 cup of chickpeas (or 1/2 can of chickpeas if you’re short on time)
1/2 a can of black olives
1-2 cloves of garlic depending on your spice level
1 tsp of salt
juice of 1 lemon
1/3 cup of tehina/tahini
2 Tbl olive oil
1-3 Tbl of water if needed
1. If you are using canned beans, make sure you rinse them under water. You’ll see a bunch of bubbles and that’s actually sodium leaving the beans! Most canned beans are packed with sodium so keep this in mind.
2. Using a food processor, or a blender, combine the chickpeas, black olives, garlic, and salt and pulse for about 20 seconds until fairly smooth, making sure you scrape the sides often (in between pulsing of course! Safety first please!)
3. Next add the lemon and tehina to the mix and pulse some more in order to incorporate the liquids in, pulse until smooth and until its your desired thickness
4. Drizzle in your olive oil and taste to make sure its balanced for you!
5. If your hummus is way too thick, but the flavor is strong enough, add a few tablespoons of water to thin it.
6. Remember tehina can seize up, so just pulse it again or whip it up.
7. Snob away
Be sure to experiment and let us know in the comments what worked for you! We love experimenting with hummus! Next we’re going to attempt a black bean chipotle hummus! Wish us luck!
Disclaimer: I am not in any way affiliated with Soom Foods, I am just an exploring vegan excited to share all my vegan-y discoveries with whomever may want to read!
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