Plant Potential: Oren Giladi - Organic Tahini
ORGANIC TAHINI
In this series, we spotlight the boundless potential of a single ingredient.
Organic plant-based chef Oren Giladi, otherwise known as Organic Oren, whips up the most incredible healthy meals for his weekly delivery service based in Los Angeles. His recipes are universally loved and for Plant Potential, he has crafted a delectable pumpkin hummus with a star ingredient of tahini. According to Oren, tahini is the mother sauce of middle eastern cuisine. It’s one of the most versatile ingredients for savory or sweet dishes. Tahini is also rich in antioxidants, contains anti-inflammatory properties, and strengthens the central nervous system.
Chef: Oren Giladi
Instagram: @organic_oren
3 go-to ingredients that double as immunity: Citrus, sunflower seeds and pumpkin seeds, Gen Maicha
Must-have ingredient that delivers an energy boost: Fresh celery juice.
Ultimate comfort food: Cold sesame noodles with avocado and organic hot sauce.
Favorite healing ingredient: Seaweed.
Beauty mantra: I’m a believer in quality and color. Put the best ingredients in your body and seek out intensely vivid vegetables and you will be rewarded from the inside out with an organic glow. You are already beautiful.
PUMPKIN HUMMUS
Enjoy tahini drizzled on toast, whipped up with ice water and lemon into an airy, creamy dip, or even use in baking like dark chocolate tahini brownies. It adds a luxurious touch to dishes and is completely vegan.
Preheat oven to 425 degrees. In the meantime, place garlic clove in a small bowl. Sprinkle with a pinch of salt and squeeze lemon juice over and set aside. Slice pumpkin in half, remove seeds, and cut into one-inch segments. Toss with avocado oil and a sprinkle of salt and place in the oven for 30 to 40 minutes until cooked through and creamy. Place pumpkin seeds in a small pan and toast gently over a low flame. Drizzle lightly with avocado oil and maple syrup and sprinkle cumin, cinnamon, and paprika. Heat for 2 to 3 more minutes, stirring constantly to not burn seeds. Set aside to cool. Place cooled pumpkin in a food processor along with the lemon soaked garlic clove( but not the juice) and puree until very smooth, seasoning with salt and pepper as needed. Pour raw tahini into bowl with lemon juice, add a pinch of salt, and slowly stream in ice water and whisk until color of tahini has become bright white and the consistency of honey. To plate, scoop pumpkin puree in a bowl, followed by a generous portion of tahini sauce and a sprinkle toasted seeds. Enjoy with organic crudites or gluten-free crackers.
