Israeli-Inspired Bliss: Warm Chickpeas with Creamy Tahini Sauce
Hummus lovers, this one’s for you! This simple but nourishing meal of Chickpeas with Tahini Sauce is inspired by one of my favorite cheap and cheerful dinners atĀ MiznonĀ restaurant in Melbourne, Australia. A few months ago, I was looking for a vegan-friendly restaurant for an after-work dinner in Melbourne’s CBD. One of my Instagram followers recommended I try Miznon, and I’m so glad I did! They are a casual, cool Israeli street food restaurant on Melbourne’s iconic Hardware Lane, serving up a variety of both vegetarian and omnivorous dishes. Most of their veggie meals can be easily made vegan, and my favorite is their Hot Chickpeas Pita. If you’re in the mood for something fresh and crunchy to complement your meal, try their fennel apple salad
What I love about the dish is that it’s so creamy and rich but uses the simplest combination of plant-based ingredients. It’s loaded with plant protein from the chickpeas and healthy fats from the tahini. Serve it in pita bread with some wilted greens, and you’ve got the perfect vegan lunch or dinner formula!
What do you need to make Chickpeas with Tahini Sauce?
This is the perfect lunch or dinner for a nutritious, filling vegan wrap that goes beyond your standard hummus and falafel combo. As a bonus, this recipe is budget-friendly and easy to make and uses mostly pantry staples and dry goods! Here’s what you’ll need to pick up to make it:
- Canned chickpeas
- Hulled tahini
- Olive oil
- Garlic
- Red onion
- Za’atar
- Ground cumin
- Fresh lemon
- Vegetable stock
- Pita bread
- Greens of choice (I suggest kale or spinach)
What to pair chickpeas with?
The chickpea is a humble yet delicious and nutritious legume that can be prepared in various ways. They have a slightly nutty, earthy flavor that pairs well with spices such as cumin, coriander, and smoked paprika. They also taste great with herbs like parsley, thyme, and mint. Additionally, chickpeas work well with classic aromatic seasonings such as garlic, onion, and tomato paste.
Chickpeas are popular in many cuisines around the world. In Mediterranean and Middle Eastern cuisines, they are best known for their classic dishes, such as hummus, falafel, and tabbouleh. They are also often paired with zucchini and eggplant to create hearty dishes packed with flavor and nutrition.
Chickpeas also feature heavily in Indian cuisine, particularly in curries and other vegetarian dishes. Chana Masala is a popular vegan-friendly dish made from chickpeas simmered in a spicy tomato sauce. Chole bhature is another classic Indian dish consisting of spiced stewed chickpeas served with deep-fried bhatura flatbreads on the side.
In this Israeli-inspired recipe, we are enhancing the chickpea’s creamy texture and slightly nutty flavor by pairing them with the rich and smooth tahini sauce. However, if you prefer tomato-based dishes with chickpeas, try my recipe for Egyptian Koshari and replace half the lentils with chickpeas.
Is tahini made from chickpeas?
No! Although they make a great flavor pairing and often feature side by side in recipes, tahini is not made from chickpeas. Tahini is made from ground sesame seeds. It has a creamy texture and a slightly nutty, earthy flavor that works well in various dishes, dips, sauces, or spreads.
What is tahini?
Tahini is a paste made from ground sesame seeds. It has a nutty, earthy flavor and a creamy, smooth texture. It is best known for its use in many Middle Eastern dishes and can also be eaten as a dip or spread. Tahini is high in protein and healthy fats and contains several vitamins and minerals. There are two main types of tahini – hulled and unhulled.
Hulled vs. Unhulled Tahini
- Hulled tahini is made from sesame seeds that have had their hulls removed. The hulls are the outermost layer of the seed and are generally removed before sowing to improve germination rates. Hulling removes much fat and oil from the seed, resulting in a drier, lighter-colored tahini paste with a creamier texture and milder, balanced flavor.
- Unhulled tahini is made from sesame seeds with their hulls left on. This results in a darker, richer colored paste with a more intense flavor as well as a higher oil content. Unhulled tahini is considered more ‘natural’ and has a longer shelf life than hulled tahini. However, its flavor is more bitter and, therefore, a less popular choice.
Substitutions for ingredients in Chickpeas with Tahini Sauce
- Chickpeas – I beg you not to change the star of this show! Chickpeas are one of the hero ingredients in this recipe. If you’re in a pinch, you could swap them for canned butter or white beans. Roasted cauliflower florets would also be very tasty with the tahini sauce.
- Tahini – unfortunately, as tahini is the main ingredient in our sauce, there’s no real substitute; it’s a must for this recipe!
- Red onion – this could be substituted for white onion or brown onion.
- Za’atar – Za’atar is a Middle Eastern spice mix, usually made from oregano, thyme, sumac, cumin, and sesame seeds. It has a strong, aromatic flavor that goes well with many dishes. If you can’t find it, try swapping this for some dried oregano and thyme for a similar (but less complex) flavor profile.
- Fresh lemon – if you have bottled lemon juice, give that a go! It will be less strong, but still a good option. If you don’t have that, try 1/2 a tbsp of apple cider vinegar mixed with 1 tbsp water.
Storage instructions
Store in an airtight container in the fridge for up to 3 days.
Conclusion
This Chickpeas with Tahini Sauce recipe is a delicious, healthy, and easy way to enjoy legumes. Tahini is the star of the show in this dish, providing a creamy and nutty flavor that pairs perfectly with chickpeas. Be sure to try it, and let me know what you think in the comments below.
Chickpeas with Tahini Sauce
Ingredients
- 400 g canned chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 clove of garlic minced
- 1/4 red onion finely diced
- 2 tsp za'atar
- 1/2 tsp ground cumin
- 1/8 tsp turmeric optional, for colour
- 1/2 lemon juiced
- 3 tbsp hulled tahini
- 1/3 cup vegetable stock plus extra as desired
To serve
- pita bread
- greens of choice
- red onion finely diced
- za'atar
Instructions
- Heat olive oil in frypan over medium heat.
- Add red onion and saute for 2 minutes, then add garlic, za'atar, cumin and turmeric (optional, for colour), stirring constantly. Cook for a further 1 minute.
- Add chickpeas and lemon juice to deglaze the pan, then turn off heat.
- In a small bowl, mix tahini and vegetable stock until well combined. Pour over chickpea mixture and stir to combine. Add extra vegetable stock if you prefer the sauce to have a thinner consistency.
- Serve immediately on pita bread with greens of your choice, top with extra red onion and za'atar if desired.
Video
Tiffany Castle says
I have to make this, my sister’s two favourite things in the world are chickpeas and tahini.
Anona says
This recipe is amazing!!! Lovely on a sandwich, on flatbread, as a side or just on its own!
Liz says
This was very tasty and easy to make. Simple, but different.
Gareth Tan Yiam Leem says
This is seriously the best.
Sarah says
My children were fans of this! Will surely make it again.
Hong Nguyen says
Thanks for the inspiration.