Absolute Organic

Ingredients:

• 1 cup sesame seeds
• 2 cups water

Directions:

1. Soak 1 cup of sesame seeds in 2 cups of water overnight.
2. In the morning, blend the water and seeds until smooth.
3. Chill and drink (to retain the fibre) or
4. Strain the mixture using a cheesecloth then serve.

Ingredients:

• 1 cup (140g) sesame seeds
• 2 to 4 tablespoons neutral flavoured oil such as grape seed, canola or light olive oil
• Pinch of Salt (optional)

Directions:

1. Toast Sesame Seeds – Add sesame seeds to a wide, dry saucepan and toast over a low-medium heat, stirring continuously until the seeds become fragrant and lightly coloured. This will take around 3-5 minutes.
2. Transfer toasted seeds to a baking sheet or large plate and allow to cool completely.
3. Place sesame seeds into a food processor or blender and process until a crumbly paste forms – around 1 minute.
4. Add 3 tablespoons of oil then process for 2 to 3 minutes more, ensuring you stop from time-to-time to scrape the bottom and sides of the food processor or blender.
5. Check the consistency, it should be smooth and pourable. You may need to process for a further minute and add the additional oil.
6. And add salt to taste and process for 5 to 10 seconds to combine well.

Storage tips:

Store tahini covered in the refrigerator for one month. You may notice it start to separate and if this happens, give the tahini a good stir before using.

Servings per pack: 15

Serving Size: 10g

Servings per pack: 8

Serving Size: 50g

Servings per pack: 8

Serving Size: 50g

Servings per pack: 8

Serving Size: 50g

Rapid Soak – 1 hour

1. Place chickpeas in a colander and rinse under cool running water.
2. Transfer the beans to a saucepan and cover with 2 inches of water.
3. Bring to the boil, cook for 1 minute, cover and remove from heat.
4. Leave the beans to soak for 1 hour, then rinse and cook as normal.

Long Soak – Overnight (12 hours)

1. Place chickpeas in a large bowl and cover completely with cold water.
2. Allow to soak overnight, or about 12 hours.

Cooking Chickpeas – 1 hour 15 minutes approx

1. After soaking the chickpeas, drain off the soaking water and transfer them to a cooking pot.
2. Cover with water twice the amount of the chickpeas and bring to a boil.
3. Cover, lower the heat and allow the pot to simmer for approximately one hour.
4. Taste test the chickpeas to assess tenderness. If you would prefer them to be a little softer, continue to simmer for a little longer.
5. Drain and allow to cool for 15 minutes.
6. Once cooled, you can use the chickpeas to make hummus, falafel or use in soups, salads or curries and so much more!

Storage tip:

Cooked chickpeas can be kept covered in the refrigerator for us to three days or frozen in an air tight container for about one month.

Makes 6 serves (approx 1 ½ cups)

Special equipment required:

• Food Processor

Ingredients:

• 1 ½ cups (250g) cooked chickpeas
• ¼ cup (60ml) fresh lemon juice (approx 1 large lemon)
• ¼ cup (60ml) tahini
• 1 small garlic clove, minced
• 2 tablespoons (30ml) extra-virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon salt, more to taste
• 2-3 tablespoons (20-45ml) cold water.

Directions:

1. Into a food processor, add the Tahini and lemon juice and run for approximately 1 minute. Scrape the sides and bottom of the bowl then process for another 30 seconds.
2. Add olive oil, garlic, cumin and salt into the mix and process for a further 30 seconds. Scrape the sides and bottom of the bowl then process for another 30 seconds or until well blended.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and smooth, around 1 to 2 minutes.
4. Keep the food processor running and slowly add 2 to 3 tablespoons of water until the perfect consistency is reached.
5. Taste for salt and add more if needed.

Servings per pack: 8

Serving Size: 50g

Servings per pack: 8

Serving Size: 50g

Servings per pack: 15

Serving Size: 10g