The Tahina of Yuval Königstein, produced in Herrsching on Lake Ammersee, is addictive. I speak from my own experience: After opening the sweet version of the Tahina, with fig, the glass was half empty within a few moments. The reason for this: The serotonin level is raised by the L-tryptophan-rich sesame, general well-being occurs. And the desire for more. Vegetarians and vegans in particular benefit from sesame. Tahina is rich in vitamins B1, B2 and B6, contains a lot of calcium (783 mg per 100g) and provides the body with persistent energy.
My favourite hummus recipe: Peas, tahina and mint
The peas hummus comes up with such colourful green. Especially in summer, I prefer this variant to the traditional hummus of chickpeas. As a dip for pitabrote in all variations, as a companion to grilled vegetables or meat, for wraps or as a topping for bowls with lots of fresh vegetables, herbs and salads. In winter I like the original again.
- 150 g peas frozen
- 3 tsp tahina about 40 g
- 3 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 stalk mint
- 1 pinch of soda
- Cook the peas in boiling water with a pinch of soda (so the peas remain bright green) for one to two minutes until thawed and soft. Drain, scare off into ice water and place in a pureer jar or blender.
- Remove the leaves of the mint and cut into small pieces.
- Add tahina, lemon juice, olive oil, cumin and salt to the container and mash or mix the whole thing into a savory mass. Season with salt and, if necessary, more cumin, stir in the mint and serve the same way.
Advertising! This article was created in collaboration with Yuval Königstein of the Königstein Mill, but it only reflects our own opinion.