Though I was in love with the dish from the first bite way back in, like, 1990, I knew it could be more flavourful, accessible and veganized. So I’ve done that.
The first time I took my tweaked version to a potluck, it was gone within half an hour and i doubled it, which was highly flattering, but also a shame because I love having this stuff around for nibbling at as and when my poor, hypoglycemic bod needs a nibble. It is a grazer’s delight.
What you need:
- I can chick peas, drained and rinsed (or approximately 2 cups of reconstituted chick peas)
- 1 cup of dry, white bread crumbs
- 1 large, yellow onion, finely chopped
- 1/2 cup of fresh parsley
- 3/4 cup veg stock
- 1 cup of sesame seeds
- 1 tbsp cooking oil
- 2 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- Pinch of nutmeg
- 3 tbsp light soya sauce
What you do:
- In a frying pan, over medium low heat, toast the sesame seeds in the oil until well-browned and fragrant (they should smell like sesame oil).
- Preheat oven to 350.
- In a food processor, whizz together all but the sesame seeds until well-combined, stopping to scrape the bowl down as necessary.
- Add the sesame seeds and whizz again until they’re combined, stopping to scrape the bowl down as necessary.
- Transfer the lot of it to an 8 x 8 or 9 x 9 casserole dish and bake for 30 minutes.
- Serve hot or cold on baguette slices, crackers, sandwiches, etc.