I try to have a batch of these around as often as possible. They are so flavorful and easy to make. Great to have on hand to grab when you need something quick. They don’t quite come out crunchy but they are firm, and the sauce hardens somewhat as the chickpeas cool. If you want them crunchy, I would try cooking them longer, at a higher temp or use a dehydrator.
It’s been a long time since I posted a recipe! Not that I haven’t been creating in the kitchen – I’m always doing that. Just life. You know how it is. Anyway, I love tahini dressings but they are usually so high in fat. Tahini, or sesame seed paste, is high in fat of course because seeds are high in fat. Tahini, and other seeds and seed pates are very healthy but can easily be overeaten. However, there is a way to use tahini in dressing, still get that flavor, and cut the fat. The secret is in the BEANS. Yes, beans. They not only help cut the fat, they add creaminess, body, nutrients, fiber and protein.
I made this dressing with a salad in mind, but I ended up pouring some over my steamed kale and sweet potato, and it was tasty! You can use any kind of soft, white bean. I had made my own flageolet beans the day before because I like to have a batch on hand, but you can use cannellini, great northern, etc. If you use canned be sure to rinse and drain them. NOTE: I get a lot of my dried beans from Rancho Gordo. They sell the BEST heirloom beans! You can purchase from their website at ranchogordo.com.