Chickpea and Tahini Blondies
I was inspired to make this recipe because: a) I love the combination of chickpeas and tahini (think hummus), b) I love the taste of sweetened tahini with a pinch of salt (sort of like salted peanut butter), and c) I have a serious sweet tooth.
Blondies are the given name for brownies made without the chocolate…, and I’m not sure who is responsible for the title. Like brownies, blondies should have a smooth top with just 1 or 2 cracks. This characteristic, plus a nice chewy interior, defines the work of an expert brownie maker.
I think the key
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I was inspired to make this recipe because: a) I love the combination of chickpeas and tahini (think hummus), b) I love the taste of sweetened tahini with a pinch of salt (sort of like salted peanut butter), and c) I have a serious sweet tooth.
Blondies are the given name for brownies made without the chocolate…, and I’m not sure who is responsible for the title. Like brownies, blondies should have a smooth top with just 1 or 2 cracks. This characteristic, plus a nice chewy interior, defines the work of an expert brownie maker.
I think the key to successful blondies is using soft American-style brown sugar…a type of sugar easily made by combining fine granulated sugar (castor sugar if you’re speaking UK English) with molasses. This unique flavor blends nicely with the bitter overtones of the chickpea and tahini to create a mouthwatering balance that is…well, addictive.
Difficulty: simple
Yield: makes about 15 squares that are 5 cm (2 inches)