Holiday Recipes from Sassool!
The holidays are approaching quickly and we are always in search of the perfect party food! Sassool Cafe recently hosted a cooking demonstration at Southern Season in Chapel Hill, NC where they shared many delicious recipes; two of which we think would be delicious at your holiday parties! Their Fried Cauliflower with Garlic Tahini Dip is a scrumptious finger food and their Hummus with Warm Roasted Nuts will have your guests asking for the recipe. Enjoy!
Photo credit: Simone from Sassool
Fried Cauliflower with Garlic Tahini Dip
This dish can be prepared ahead of time. You can boil or steam the cauliflower up to 2 days ahead and let it sit in the fridge, covered in plastic wrap. It is served at room temperature.
INGREDIENTS – 6 servings
1 head of cauliflower
4 cups of any vegetable oil, for deep-frying
½ cup lemon juice
6 cloves of garlic, mashed
1/2 cup of tahini paste
1/2 cup of water
1/4 cup of finely chopped parsley (optional)
salt, to taste
METHOD:
Using a sharp knife cut the cauliflower into medium-sized florets. Heat some water in a pot and boil the cauliflower for a few minutes until tender. Drain the florets in a sieve, and let it sit for a while, refrigerated and covered.
When you are ready to prepare for serving, heat oil in a skillet till it reaches a temperature of 375F. Dry the cauliflower florets with paper towels, removing as much moisture as possible. Lower the florets into the oil, and let sit for about 5 minutes until golden. Remove from the oil and drain with paper towels. Set it on a serving platter and make the sauce.
To make the Tahini sauce:
In a mixing bowl (can be done in blender too), drop 1/2 cup of water, 1/2 cup of lemon juice, 1/2 cup of tahini paste and 1 teaspoon of mashed garlic (with a teaspoon of salt). Whisk until the consistency is smooth. Taste and adjust seasoning.
Place the cauliflower florets in a serving dish and the tahini sauce in the middle in a little dipping dish. Sprinkle the cauliflower with a pinch of sea or provide it at the table. Serve at room temperature.
Photo Credit: Reem Alawar
Hummus with Warm Roasted Nuts
For best results, make the hummus ahead of time, but roast the nuts right before serving
INGREDIENTS- 8 servings
3 cups raw chick peas, boiled for 1.5 hours
½ cup tahini
½ cup olive oil
½ cup lemon juice
½ cup cold water
1 tsp salt
5 garlic cloves
¼ cup vegetable oil
¼ cup Pistachio kernels
¼ cup Raw cashews, chopped
¼ cup Raw Pinenuts
½ tsp cinnamon, ½ tsp salt and ½ tsp allspice.
METHOD:
Rinse the dry chickpeas to remove any residue or dirt. Boil for 1.5 hours, until the chickpea detach from the “skin” of the bean and become SUPER tender. Remove from the pot, drain water and refrigerate until the beans have become 41 degrees or cooler.
In a food processor, first blend the garlic and olive oil together. Then add in the tender chickpeas, tahini, and lemon juice, salt and water. Blend until the hummus is smooth and creamy in texture. Taste before removing from food processor and add any ingredient to finish it.
In a sauté pan, warm ¼ cup vegetable oil to medium heat. Add in the chopped nuts and stir often so they don’t burn. Once the nuts have become toasted in color and fragrant, remove from heat and drain any excess oil.
Plate the hummus in the dish you’d like to serve it in. Make an indent with the back of a spoon on the top of the hummus (any design you’d like). Fill that indented area with the warm toasted nuts. Serve immediately.