Chocolate and Tahini Banana Bread
I love a good old slice of banana bread with a moist crumb and strong banana flavour. But by adding chocolate and tahini, it gives the ordinary banana bread a much needed makeover. Tahini gives the bread a more nutty flavour and chocolate, well, is just good to add in anything. After watching Adam Rose make a tahini banana bread on her Instagram and ever since wanted to make one myself.
One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.
Roasted Eggplant with Zaatar and a Tahini Dressing
Eggplant/brinjal/aubergine, call it what you may but it is under appreciated. It’s easy to cook and soaks up all flavours really well. One of my favourite ways of using eggplant is roasting it – on a pan or in the oven. I can’t do the battered and deep fried fritters style because the grease on it makes me queasy. The way I make it, I barely use 2-3 tsp of oil in the pan and then it goes straight into the oven to cook through.
I’ve made tahini before and only because all recipes of hummus calls for some. And without it, hummus is simply a chickpea mush without flavour. The last time I made it, I didn’t entirely grasp the versatility of tahini. I didn’t stop to take a whiff while it was freshly blitzed and still in the blender. This time I did and it smelled amazing. So nutty you might think it’s peanut butter or something. And it made it correctly this time as opposed to rushing it.