This is a stunning appetizer dish that will be the star of the show at any event. The Piquillo pepper's bright red color complemented by the golden yellow butternut squash creates an attractive artistic statement. The flavors are balanced, yet complex and every bite reveals the depth of this multi layered dish.
10 Piquillo Peppers (La Tienda's is our favorite)
1 Medium Butternut Squash
1 medium onion sliced into 1/8" thick rings
2-3 TBSP soft goat cheese
2 TBSP Extra Virgin Olive Oil
1/2 tsp honey
1/2 tsp pink Himalayan sea salt
Spices - black pepper, cumin, cinnamon, baharat.
Cut butternut squash in half, discard seeds and brush with olive oil
Bake open-face at 425 degrees for 45 minutes
Meanwhile, heat 2 TBSP olive oil in a large sauté pan over medium heat. Add the sliced onion, salt, spices and honey and cook for 15-30 minutes, stirring occasionally until the onion has turned soft and golden brown. Make sure that it is not burnt. Transfer to a cutting board and chop to small pieces.
Let butternut squash cool, peal off skin and mash with a fork
Add chopped caramelized onions, 2-3 TBSP goat cheese and mix
Add spices per taste
Gently stuff piquillo peppers with a small spoon
Arrange on a serving plate
Add 1 TBSP water to 3 TBS Sesame Kingdom Pomegranate Spread
Stir until creamy and drizzle over the stuffed peppers
Serve at room temperature
This recipe was inspired by La Jolla's Brockton Villa fabulous French Toast recipe:
1/4 cup strawberries halved
1 Celery stalk chopped
1 TBSP Raisins
12 Chopped Almonds (optional)
7 chopped mint leaves
2 TBSP Sesame Kingdom Pomegranate Tahini Spread (see recipe below)
Chop fruits and mix in a bowl with celery, raisins, almonds and meant leaves. Drizzle Beet Spread sauce on top (see recipe below)
Pomegranate Spread Tahini Sauce recipe
1/4 cup Sesame kingdom Pomegranate Mediterranean Spread
1-2 TBSP fresh lemon juice
1-2 TBSP water
Mix ingredients in a bowl until creamy. Enjoy!
Sesame Kingdom Beet spread is the ultimate nutritious addition to a healthy veggie tray. Scoop 1/4 cup of the spread out of the jar, add 1 TBSP water and 1 TBS fresh squeezed lemon juice and stir until gets creamy. Add more water or lemon juice if you wish it to be more liquid. Double up on quantities if you have a larger party. Enjoy!
This recipe was inspired by Yotam Ottolenghi and Sami Tamimi's hummus recipe in Jerusalem cook book, and the endless hummus plates that I devoured in Israel
250 dried chickpeas (can be substituted with canned chickpeas, however not as tasty)
1.5 teaspoon baking soda
160g/9 TBSP Sesame Kingdom Fresh Tahini
3 TBS freshly squeezed lemon juice
2-3 cloves pealed garlic crushed and roughly chopped
5-7 TBS ice cold reserved water
3/4 flat tsp sea salt
2 tsp olive oil for topping
Caramelized onions (optional)
1 large onion, halved and sliced against grain 1/8” thin (not too thin, as it will burn)
2 TBS olive oil
1 tsp honey
1/2 tsp cumin
1/4 tsp salt
1/4 tsp ground fresh pepper
The night before put chickpeas in a large bowl and cover with double the volume of cold water. Stir in 1 flat teaspoon baking soda
Next day drain chickpeas and wash thoroughly with cold water. Place a medium size pot over high heat, add drained chickpeas + 7 cups of cold water and stir in an additional 1/2 tsp baking soda.
Bring to boil. Remove white foaming, reduce heat and simmer on low heat for 1 hour, simmering off any foam or skins that float to surface. Chickpeas should be very tender, nearly falling apart but not mushy, breaking up easily when pressed between thumb and finger. Set aside 2 spoonful of chickpeas for garnish.
Meanwhile caramelize onions. Heat up 1 TBS olive oil over medium heat, add thinly sliced onion. Stir to coat onions with oil and cook for 10 minutes. Add 1/2 tsp cumin, 1/4 tsp fine sea-salt and 1/4 tsp pepper. Drizzle honey into the mix and stir. Cook for about 15-30 minutes stirring constantly. Do not burn onions.
Drain Chickpeas, save about 1 cup of cooking liquid in a small bowl. Add Ice cubes to saved cooking liquid.
Place cooked chickpeas in food processor and process for about a minute until stiff paste (if too dry add a bit of tap water)
With machine still running slowly add Sesame Kingdom Fresh Tahini, lemon juice, garlic, 1/2 flat tsp salt, 2 TBSP caramelized onions, and gradually drizzle 5-7 TBSP of ice cold reserved liquids.
Continue mixing in blender for 5 straight min until smooth and creamy
Transfer to a bowl and cover with plastic wrap for 30 min.
Spread hummus on a serving plate and create a wavy pattern with the back of a spoon. Spread a handful of caramelized onions and cooked chickpeas. Drizzle olive oil, sprinkle paprika and serve.
Enjoy with fresh pita bread.
Store in a refrigerator for up to 3 days.
1 five ounce can of tuna (drain water if not using tuna with olive oil can)
3 TBS Sesame Kingdom Marrakesh tahini sauce
1 TBS extra virgin olive oil
1/4 cup finely chopped red onion
1 celery stalk finely chopped
1 TBS capers
1 TBS lemon juice
2 TBS minced flat-leaf parsley
1 teaspoon Dijon mustard
1 teaspoon cumin
Pinch of ground pepper
Pinch of salt
Optional - mix in 2 seeded chopped plum tomatoes and Romain lattice. Add more tahini sauce if desired.
Mix all ingredients in a bowl. Serve on a toast, either open face, or in a sandwich. For a low carb option, serve as lattice wraps.