Recipes
200 g dried chickpeas, soaked in water overnight
5 g thyme
1 bay leaf
Ingredients A
50 g white sesame paste
30 g olive oil
10 g TREHA®, dissolved in the 60 g of chickpea water
60 g chickpea water
Salt, as needed
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80 g fresh cream (35%)
Ingredients B
20 g sugar
10 g TREHA®
15 g water
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50 g cashew nuts
20 g toasted white sesame seeds
Ingredients C
2 g cumin powder
2 g coriander powder
Boil chickpeas with three times their volume of water, thyme, and bay leaf for 40 minutes to 1 hour. Drain chickpeas using a colander, separating the chickpeas and the cooking water (keep for later use). Once cooled, remove the thin skins.
Process 1. and ingredients A in a food processor, then add fresh cream. (Adjust the consistency of the mixture with the reserved chickpea water (not listed)).
Cook ingredients B in a small pot and reduce slightly, then add cashew nuts and toasted white sesame seeds and mix well. Toast over medium heat until fragrant, then spread out and break apart on a tray lightly coated with oil (not listed). Once cooled, add ingredients C and mix well. Chop coarsely.
Combine 2. and 3.
Suppresses browning and sweetness of caramelized nuts.
Masks beany odor that is common with chickpeas.
