Rumored to possess mystical powers, the sesame seed goes above and beyond. The oldest oilseed crop has roots dating back centuries. Sesamum indicum, the cultivated sesame seed, originated in India.
Historically, sesame seeds were used in many cultures: Ancient Egyptians ground the seed to make flour; Romans muddled sesame seeds with cumin, creating a bread spread; Chinese burned sesame oil, producing soot for ink blocks. For centuries, sesame seeds have been a staple in Middle Eastern and Asian cuisine.
Today, sesame flour is still available for baking. Sesame oil adds toasty notes to any dish. And the sesame seed is a staple on the hamburger bun.
Sesame even made its way into Southern cuisine by way of West African slaves, showing up in benne wafers and cookies.
Sesame takes its place in Texas cuisine as well, in this avocado twisted hummus and sesame chicken wings. Toasted sesame seeds, both white and black, are tasty and familiar additions to salads, vegetables, fish and even ice cream.
Texas Avocado Hummus With Cilantro and Pepitas
1 ripe avocado, skin and pit removed
1 15.5-ounce can chickpeas, rinsed and drained
1/2 cup tahini, well stirred
1 lime, juiced
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1 bunch cilantro, leaves chopped, divided use
4 tablespoons olive oil, divided use
2 tablespoons pepitas
In the bowl of a food processor fitted with blade, add avocado, chickpeas, tahini, lime juice, garlic, salt, pepper and cumin. Process until smooth. Add cilantro, reserving 2 teaspoons for garnish, and pulse until combined. With the food processor running, add 2 tablespoons olive oil in a stream and process for 2 additional minutes.
Serve hummus topped with cilantro, additional 2 tablespoons olive oil and toasted pepitas.
Makes about 3 cups.
Zesty Lemon Halva
2 cups granulated sugar
1 teaspoon vanilla
Zest of 1 lemon
1/2 cup water
1 1/2 cups tahini, well stirred
1/4 teaspoon salt
2 tablespoons black sesame seeds, toasted
2 tablespoons sesame seeds, toasted
Line a 9x4 loaf pan with parchment paper, leaving an overhang on 2 sides. In a small saucepan over medium heat, combine sugar, vanilla and lemon zest with 1/2 cup water. Attach candy thermometer to side of pan. Stir until sugar dissolves. Allow mixture to simmer until temperature reaches 250 F. While sugar syrup is cooking, place tahini and salt in a large bowl. Carefully add hot syrup into tahini, folding with wooden spoon, until syrup is incorporated. Do not overmix!
Scrape halva into pan, smoothing top. Sprinkle with sesame seeds. Allow to cool to room temperature and cover. Chill for at least 4 hours. Slice to serve.
Makes 24 servings.
Glazed Sesame Chicken Wings
1 13.6-ounce can coconut milk, well shaken
1/3 cup fish sauce
1/3 cup brown sugar
2 tablespoon sesame oil
2 stalks lemon grass, chopped
2 limes, juiced and zested
1 large jalapeño pepper, seeds removed, diced fine
1 1/2 pounds chicken wings
2 tablespoons sesame seeds, toasted
Cilantro for garnish
In a large bowl, combine coconut milk, fish sauce, brown sugar, sesame oil, lemon grass, lime juice and zest, and jalapeño. Add wings and toss to coat. Marinate under refrigeration for 12 to 24 hours.
Preheat oven to 450 F.
Remove wings from marinade and place on prepared half sheet pan. Bake for 15 minutes, or until skin is crisp and golden. Garnish with sesame seeds and cilantro.
Makes 1 1/2 pounds.
No Churn Black Sesame Ice Cream
1/2 cup black sesame seeds, toasted
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla
1/8 teaspoon sea salt
3 cups heavy cream
Chill a 9x4 loaf pan in freezer.
In the bowl of a food processor fitted with blade, process toasted black sesame seeds until they become a paste. Add sweetened condensed milk, vanilla and salt, and process until combined.
In the bowl of a stand mixer fitted with whip attachment, add cream and whip until still peaks form, about 2 minutes. Carefully fold 1/2 of whipped cream into milk mixture. Fold lightened milk mixture back into whipped cream. Pour into loaf pan. Cover and freeze until solid.
Makes 1 9x4 pan.
Black Sesame Peanut Brittle
1 1/2 cups sugar
2 tablespoons water
1/2 cup black sesame seeds, toasted
1/2 cup peanuts
1/8 teaspoon sea salt
Line a rimmed baking sheet with parchment paper.
In a small saucepan over medium heat, combine sugar and water. Attach candy thermometer to side of pan. Stir until mixture bubbles, then occasionally until temperature reaches 305 F, turning golden brown. Stir in sesame seeds, peanuts and salt. Pour immediately, and spread with spatula, on parchment. Allow to cool. Break into pieces to serve.
Makes 12 servings.