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tahini

Tahini Breakfast Cookies

cookie, healthy, tahini, breakfast, lebanese
Delicious, healthy and A COOKIE!!!!

Cookies aren't just for December!

Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

cookie, healthy, tahini, breakfast, lebanese
The sesame seeds are definitely extra, but add a nice little touch.

Lebanese Flair

Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

xoxo,
Cosette

cookie, healthy, tahini, breakfast, lebanese
Print Recipe
 Breakfast Cookies
Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
cookie, healthy, tahini, breakfast
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
cookie, healthy, tahini, breakfast
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
  3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
  4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
  5. Mix together until a cohesive dough forms. The dough will be very thick.
  6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
  7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
  8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
Recipe Notes

**You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

**Feel free to change out your add-ins if walnuts and apricots aren't your style.

**You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Tangy baked cauliflower with tangy lemon and tahini sauce.

 

There are days I can't remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I'm not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn't open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let's be honest, I don't like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

 

Baked not Fried

Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don't get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I'll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let's be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren't cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

cauliflower, tahini, lebanese, appetizer

A squeeze of lemon on the hot charred cauliflower.

 

cauliflower, tahini, lebanese, appetizer

Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

 

Health Benefits

Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It's an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it's a winner for anyone looking for a delicious, nutritious dish. 

As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette

cauliflower, tahini, lebanese, appetizer

Enjoy as an appetizer or side dish for any meal.

 

cauliflower, tahini, lebanese, appetizer

Lebanese Cauliflower Bites, Pin for later.

 

 


Print Recipe


Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

cauliflower, tahini, lebanese, appetizer


Instructions
Baked Cauliflower
  1. Preheat oven to 500 degrees.

  2. Prepare cauliflower by cutting into florets.

  3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.

  4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.

  5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.

  6. Plate and enjoy with taratore sauce.

Tarator Sauce
  1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.


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Date Rice Krispie Treats

rice krispies, dates, tahini, lebanese, school, treat

Wholesome, filling and delicious. These Rice Krispie treats will be a hit with anyone.

Date Rice Krispie Treats

I know exactly what you're thinking, why on Earth did you think it was a good idea to change a classic Rice Krispie treat? To be perfectly honest, I love rice krispie treats as much as my kids: sweet, gooey and almost so light and fluffy you forget how bad they are for you. I'm a firm believer of everything in moderation so we will ABSOLUTELY still make traditional rice krispie treats. But, these new treats will have you wishing for more. 

Why Dates? 

I'm pretty much obsessed with dates, they are sweet, filling and not to mention, good on the digestive system. They also happen to be a perfect natural sweetener, truly nature's candy. Dates in Arabic is pronounced "Tammr". Tammr is a natural filling for many Lebanese desserts including ma'mmoul or these easy and delicious date cookies. Dates are commonly found in the Middle East including Lebanon. These sweet pieces of nature's candy are perfect alone or to create into a paste for easier use. Date paste is simply dates pitted, softened, blended and packaged. Using date paste in desserts is much easier and less time consuming than pitting and processing dates oneself. 

Tahini, the perfect match

It seems only fitting to pair dates and tahini. Tahini, sesame paste is nutty, warm and rich. While tahini is traditionally used in many savory dishes like hummus, baba ganoush or garlicky sauces, it also has it's place in sweets. Think of tahini like any nut butter and can truly replace a nut butter in a recipe for an allergy-free alternative. Not quite as overpowering as many nut butters, it is the perfect accompaniment to the very sweet date. 

rice krispies, dates, tahini, lebanese, school, treat

Try and not to eat the whole tray!

Breakfast or Snack

What better way to bring these two superfoods together in an easy to grab treat good for breakfast or snack anytime of day, rice krispies! Even though dates are sweet and tahini has characteristics of nut butters, sometimes kids are reluctant to eat either. I wanted to create a healthy, delicious and sweet treat I could give my kiddos and not feel guilty. Something that will satisfy their sweet tooth but also fill their bellies with goodness. These would be a great lunchbox addition or to serve as a school snack.  Not to mention my hubs and I love them! I can easily grab one and go in the morning with my coffee for a healthy and filling breakfast. 

I hope you enjoy this simple recipe, wholesome and delicious! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. Don't forget to Pin for later, tap the "Pinterest" button on any image. 

Xoxo
Cosette

rice krispies, dates, tahini, lebanese, school, treat

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Print Recipe
 Date Rice Krispie Treats
I cut these into 20 small squares in my 9x7 pyrex glass dish. Smaller sized bites are perfect!
rice krispies, dates, tahini, lebanese, school, treat
Course Dessert
Cuisine Lebanese
Keyword breakfast, snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Dessert
Cuisine Lebanese
Keyword breakfast, snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
rice krispies, dates, tahini, lebanese, school, treat
Instructions
  1. Spray a 9x7 pan with cooking spray and set aside.
  2. In a large pot, add your date paste and coconut oil. Heat on low until the date paste begins to soften and melt.
  3. Add in your tahini and salt and continue melting until the mixture is combined and soft.
  4. Add in your cereal and fold into the date mixture using a spatula until all pieces are coated.
  5. Dump mixture into prepared pan and press down to flatten.
  6. Top with flake sea salt if desired. Cut and enjoy!
  7. Cover or place pieces in sealed container. Good for 3-5 days.
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Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

Shawarma

Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

Modern Day Shawarma

While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

Xoxo
Cosette

 

chicken, lebanese, instant pot, shawarma, wrap

A gorgeous blend of spices to create a warm flavor.

chicken, lebanese, instant pot, shawarma, wrap

Chicken being prepared for the Instant Pot.

 

chicken, lebanese, instant pot, shawarma, wrap

Chicken cooked perfectly in 8 minutes!

 

chicken, lebanese, instant pot, shawarma, wrap

Wrapped up, filled with delicious veggies and tatatore sauce.

 

chicken, lebanese, instant pot, shawarma, wrap

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Print Recipe
 Instant Pot Chicken Shawarma
chicken, lebanese, instant pot, shawarma, wrap
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
chicken, lebanese, instant pot, shawarma, wrap
Instructions
Shawarma Spice Mix
  1. Mix all spices together and store in jar.
Chicken Shawarma
  1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
  2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.
  3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
  4. Set to MANUAL 8 minutes, let cook.
  5. Once completed, release pressure after 5 minutes.
  6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
  7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
Recipe Notes

Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

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Lebanese Sfouf Cake

cake, breakfast, lebanese, sfouf

Sfouf, Lebanese semolina cake with a yellow hue.

There is something about the smell of Lebanese desserts that just whisk me away to my childhood. Rose water, orange blossom water, anise, mahlab, those are the most intoxicating smells. So much so, that the second my son walked in the door from school today, he asked if I made batlawa (Lebanese baklava), it's that aroma, even HE knows and loves. 

This cake is however not like batlawa, it is a cake that is served with coffee or tea. A simple breakfast cake similar to cornbread or biscotti and just sweet enough. When I was growing up I remember my mom having coffee dates with her friends. They would come by the house, a pot of Turkish coffee steamed on the stove and my mom would have some cookies or cake, like this sfouf to enjoy. I was lucky enough to get my own coffee cup and dunk cookies or cake into it. I got all the coffee goodness soaked in through my sweet treat. This cake is perfect for that, and brings back so many memories. 

cake, semolina, sfouf, lebanese, breakfast

Plates of Sfouf cake shared with friends over coffee.

What is semolina? 

In Arabic, Sfouf literally translates to "lines" so to me, the most important part of this cake is the nuts all lined up perfectly in rows. Definitely not important to the taste but just helps with the appearance of the cake to its intended look. Like many Arabic desserts, Sfouf contains semolina. Semolina is coarse, purified wheat middlings of durum wheat and is typically used in pasta (that's why pasta has a yellow hue). The semolina gives the cake a distinct nutty and flavorful texture. Semolina cakes comes in a few different forms in Lebanese cuisine: sfouf the simplest cake, numoora which is similar in color and taste but is soaked in a sweet attayr sauce that turns it from simple to addictive and finally sfouf bi dibis, a cake using date molasses. 

But what about it's yellow color? 

Sfouf doesn't get it's bright yellow color from the sweet aromatic spices, but rather from an extremely beneficial spice, turmeric. Turmeric is thought to have many health properties including:

  • natural anti-inflammatory
  • decreased cancer risk
  • cardiovascular benefits
  • improves digestive issues

But let's be honest, the small amount in this cake won't necessarily cure all the above ailments, but it does look pretty and taste good! To benefit from the full benefits of turmeric you'd need to consume a lot or take supplements. 

I want cake!!!

So if you're craving a luscious chocolate gooey slice of cake, sorry to disappoint. This cake is definitely not going to hit that sweet spot for you. It is however tasty, warm and amazing, especially on those cold fall and winter mornings. It's a one bowl mix (my fav), no eggs and can easily be made vegan by swapping the milk. I hope you give it a try and share your thoughts on this Lebanese classic. 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

sfouf, lebanese, cake, breakfast, semolina

A blend of dry ingredients, the turmeric yields the signature yellow color.

 

sfouf, lebanese, cake, breakfast, semolina

Wet ingredients turn the batter golden in color.

 

sfouf, lebanese, cake, breakfast, semolina

Tahini is used to grease the pan, which not only helps the cake from sticking but also gives the cake a nutty flavor.

 

breakfast, sfouf, lebanese, semolina, turmeric

Rows of nuts line the top, the batter is thick so the nuts don't sink.

 

breakfast, sfouf, lebanese, semolina, turmeric

Coming out of the oven the smell is intoxicating. Don't worry if it cracked a bit. This cake is meant to be simple, rustic and full of flavor.

 

Print Recipe
 Lebanese Sfouf Cake
A delicious and simple cake combining semolina flour, turmeric and anise flavors.
cake, breakfast, lebanese, semolina, taste
Course Breakfast, Dessert
Keyword breakfast, cake
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Course Breakfast, Dessert
Keyword breakfast, cake
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
cake, breakfast, lebanese, semolina, taste
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.
  3. Combine all your dry ingredients in a large bowl and whisk to combine.
  4. Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.
  5. Pour your batter into prepared baking dish.
  6. Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.
  7. Bake for 50-60 minutes, until a tester comes out clean.
  8. Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.
Recipe Notes

*If using a larger baking dish, adjust your baking time, a 9x11 should be closer to 35-40 minutes. 

*Best to enjoy the day of baking, after day of, warm slightly. 

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Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here's a little secret for you that's BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don't eat the bananas JUST so I can make bread or muffins! I don't blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it....moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it's a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair...of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don't like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in ½ cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

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Baba Ganoush

 

It's been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn't realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s...how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I'm sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It's just small bites you can enjoy leisurely. That's the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other's company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It's not me, it's cultural. It's a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it's a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I'm sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional ¼ cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about ½ tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Creamy Hummus

Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

Tahini ~ Sesame Paste

The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

Traditional Method

There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

Canned Beans

You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

Instant Pot

My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

Tips and Tricks

A few things to consider when making hummus that will ensure you have the BEST results!

  1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
  2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
  3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
  4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
  5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
    More about the degassing process (oligosaccharides) from Taste of Home

I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

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Catch me make this delicious hummus on Afternoon Live
  • Chickpeas soaking
    Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
  • Boiling garbanzo beans
    Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
  • Garbanzo Beans
    Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
  • Garbanzo Beans, hummus
    Once your beans are super soft and skimmed, drain. It should be very soft.
  • Garbanzo beans, hummus
    Let your beans cool to room temperature.
  • garbanzo beans, hummus
    Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

Recipes to try:

Lamb Skewers with Hummus
Fasolia bi Zeit (Beans with Olive Oil)
Baba Ganoush

If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

Print Recipe
 Creamy Hummus
Creamy Hummus
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Creamy Hummus
Instructions
Preparing the beans
  1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
Making Hummus
  1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
  2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
  3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
  4. Continue this process for 45 minutes to an hour on medium-high heat.
  5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
  6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
  7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
  8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
  9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
Recipe Notes

*Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

*Instant Pot method:

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
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