Better late than never..
Was travelling and returned on Saturday, and didn't feel like doing much that very instant. I did roast half a small Japanese pumpkin, and made the tahini (inspired by Joyce!), before I left on the trip.
I reheated the cold squash, and continued with the recipe and it was my lunch! I used all the suggested ingredients, but eye-balled the quantities to suit the amount of roasted squash I ended up with (working with half a squash).
Loved the tangy taste from the za'atar, Greek yogurt and lemon juice. This was good as a dip, or as stuff on toast.
~*~
are cooking from
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| Dorie Greenspan's Everyday Dorie, The Way I Cook |
Recipe from pages 20-21
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for putting everything into order and making it happen!
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but certain recipe links are available at Amazon,
7 comments:
I'm impressed that you actually made the tahini. It seems that one would need a powerful blender or food processor to pull that off.
Looks very tasty Emily, glad you enjoyed this recipe.
Maybe we can call this a vegetable spread instead of hummus. I like to load up a lot of it on toasted sourdough — like your picture.
Glad to know that you like this! Mixed reviews from everyone!
I've never thought about making tahini. I'm impressed! I'm glad you liked this. Seems like it wasn't a favorite for many.
I really like that you made your own tahini. That is something I have never tried.
Glad you enjoyed!
DIY Tahini: How inventive! This didn't do it for me, unfortunately. Good thing we always have next week!
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