Middle Eastern cooking has given us many wonderful things but one of my favourites has to be tahini. This sumptuously creamy yet slightly bitter sesame seed butter forms the basis of many dressings or sauces and pairs oh so well with the spicing palate utlised in this cuisine.
Another inherant trait of this form of cooking is the concentration on plantbased protein sources. Dishes centred around grains, lentils & pulses with plenty of fresh herbs & fruits being day to day staples.
Sesame seeds by themselves are great sources of plant based protein, fibre and healthful fats but this is only bolstered by the addition of the hemp seeds which are one of the only vegetarian complete proteins. Pumpkin seeds then bring their own protein power to the party in addition to great levels of Zinc to aid optimal immune function amongst other things.
So basically this is the awesomeness of tahini but with an extra edge on his classic friend nutritionally, plus the addition of the other seeds deepens the deliciously nutty flavour of this wonderful gift to any kitchen cupboard.
Makes 1 x 250g jar
- 1 cup sesame seeds
- 1/2 cup pumpkin seeds
- 2 tablespoons shelled hemp seeds
- Place a large, dry frying pan to warm on a medium heat. Add the sesame seeds and gently toast them until fragrant but not browned, about 5-7 minutes.
- Add to a food processor with the pumpkin and hemp seeds and blend until a smooth butter forms. This will take about 5-10 minutes depending on the strength of your blender.
- Scrape down the sides frequently to make sure everything is incorporated and don’t worry if it seems to stay as a sandy texture for a while, all of a sudden it will change.
- Spoon into a jar and enjoy drizzled on roasted veggies or subbed in for your usual nut butter as part of a fabulous snack such as my favourite; spread on one of my Super Seed Cookies and topped with sliced strawberries 🙂
- It will keep for 2 months.