2 cups canned chickpeas, drained, liquid reserved
1 fresh garlic clove
3 roasted garlic cloves
1/4 cup tahini paste (or less)
1/4 cup fresh lemon juice
1/2 teaspoon cumin powder
2-4 tablespoons reserved chick pea liquid
salt, to taste
Garnishes: olive oil, sumac, olives, chopped parsley
Place the fresh garlic clove in a food processor and pulse until finely chopped. Add tahini paste with lemon juice and puree until smooth.
Add chickpeas and puree until they break down and begin to form a paste.
Add 2 tablespoons of reserved chickpea liquid and puree until silky smooth.
Season with salt and cumin powder. Puree.
Taste and add more lemon juice or reserved chickpea liquid to create your desired consistency.
Place in a serving plate and drizzle with olive oil.
Dust some sumac and garnish with olives and freshly chopped parsley.
Serve with warm pita.
For the ice cream base:
3 cups heavy whipping cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 can sweetened condensed milk
Whisk the whipping cream, vanilla extract, and salt until it thickens. Add the entire can of sweetened condensed milk and whip until thick like yogurt.
For the Tiramisu Ice Cream:
4 lady finger biscuits
1 cup of strong espresso
2 tablespoons cocoa powder plus more for dusting
1 tablespoon sugar
1 recipe chocolate ganache
Combine the espresso, cocoa powder, and sugar in a shallow bowl.
Soak the lady fingers in the coffee and chop into small pieces.
Dust the soaked lady fingers with cocoa powder.
Make a layer of the vanilla ice cream base.
Drizzle some chocolate ganache over it and using a knife create a swirl pattern.
Drop some soaked lady fingers on top and create 2 more layers just like this.
Freeze 6 hours or overnight.
For the Vanilla Ice Cream with Chocolate and Caramel Swirl:
1 recipe chocolate ganache
1/2 recipe caramel sauce
Chop the brownie into small pieces.
Spread a layer of the vanilla ice cream base in the bottom of an ice cream container or loaf pan.
Drizzle some ganache on top and pass a knife over it to create a swirl.
Drizzle caramel sauce over and drop some brownie pieces on top.
Create 2 more layers like this.
Freeze at least 6 hours or overnight.
2 cups granulated sugar
6 ounces unsalted butter
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
pinch of sea salt (optional)
Place sugar in a heavy bottom pot that also has high sides. This sauce bubbles vigorously as it is cooking so do not use a very small pot.
Cook over medium heat until the sugar melts and becomes an amber color. You may stir and swirl it around to help it melt.
Add the butter and mix well. Wear oven mitts while doing this as it will heat up to be extremely hot and will bubble up vigorously. Whisk until the butter melts into the sauce.
Pour the heavy cream very cautiously as the same vigorous reaction will take place. Cook the sauce stirring until smooth.
If some crystalized bits of sugar remain, pass the sauce through a strainer before putting it in a storage container.
Remove from heat and add vanilla extract. Add sea salt if a salted caramel flavor is desired.
Store in the refrigerator and reheat before using.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!