When it comes to pasta salad, I’m firmly in the no-mayonnaise camp. In an effort to avoid the whole mayo-laden dish sitting out in the hot sun conundrum, I usually dress my pasta salad in a light vinaigrette before serving it at a barbecue.
But what if you want something a little creamier? That’s where tahini comes in.
A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.
And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.
Calling anything that isn’t a chickpea/garbanzo based spread-paste almost blasphemous. Hummus is literally “chickpea” in Hebrew and Arabic. Whether or not to call the recipes in the infographic “hummus” is actually a matter of debate in the U.S., especially for hummus-making companies who worked to make the food more mainstream here. Bean-spread or vegetable-dip might be more accurate for some of these recipes, but they would probably loose some of their appeal under a different name. Similar to the idea of cricket “flour”, nut “milk”…
Stay away from the pre-soaked/canned garbanzo/chic peas. Get the dried ones and soak them overnight. The next day, strain and boil with fresh/new water and use that. The texture and taste is just so much better.