Quote:
Originally Posted by kindlekitten
is tahini sesame paste?
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yep. it adds a sort of a "warm" flavour to the hoummous (i can't think of another way to describe it), and also acts as a sort of emulsifier.
Quote:
Originally Posted by vivaldirules
I just cut up some sweet potatoes (while making a double batch of my black been salsa and a batch of my lentil soup). I love sweet potatoes raw. Just peel one, cut it into convenient sticks the size of french fries or carrot sticks, put them in cold water for half an hour to remove some of the starch, rinse them, dry them, and then put them in the refrigerator in a plastic bag with some holes in it. Eat them like carrot sticks. They have a great flavor.
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hm. i recently bought some sweet potatoe purée on my grandmother's recommendation (we were talking about squash, and she went on to sweet potatoes, and 2 days later i saw the purée in the shop and thought "why not") and i didn't like it much. i felt like it couldn't decide whether it was sweet or savoury, but not in a good way. i was planning to mix the rest of it into a soupe or something with a lot of other things to mask the taste. maybe i'll try them raw just to be sure ; i suppose if i don't like them that way either, the soupe option is still there.
your black bean salsa and lentil soupe are making me hungry though. damned ! i had my dinner already.