Tenderloin with hummus and tahini sauce

Tenderloin with hummus and tahini sauce is a lovely dish from the Middle East. It is a great dish to serve guests, since everything can be made ready in advance, except for the tenderloin and couscous.

The tenderloin:

Calculate 200 - 250 g of meat per person.

Season it with salt and pepper, brown it on all sides, and put it in the oven at 125 degrees, with a baking thermometer, until it has a core temperature of 54 degrees. Let it rest for a few minutes before cutting it up.

Tahini sauce:

50 g of tahini

1/2 lemon, juice only

Ev. water

Salt and pepper

Mix tahini and lemon juice together and add water to a thick sauce. Season with salt and pepper.

Salads:

Red cabbage in fine strips

Cabbage in fine strips

Carrot, grated

Cucumber in cubes

Spring onion, shredded

Peppers and strips

Pomegranate seeds

Dressing:

1 part lime juice

2 parts olive oil

Hummus:

1 can of chickpeas in a sheet, rinsed and dried

1/2 teaspoon baking powder

1/2 cup lemon juice

2 cloves garlic

1/2 ts salt

1 dl tahini

1/2 teaspoon cumin

1 tablespoon extra virgin olive oil

Everything is run in a blender or with a hand mixer to a smooth mass. Garnish with a little olive oil and a sprinkle of sumac or paprika.

Couscous:

Couscous for 4 people, made according to the instructions on the package

50 g pine nuts

50 g pistachios

2 spring onions finely chopped

1/2 cucumber, diced

50 g raisins

1 handful fresh mint, finely chopped

1 handful fresh coriander, finely chopped

Mix everything with the couscous, garnish with fresh coriander leaves and serve. If you want to serve couscous more like a salad, you can make a dressing of olive oil and lemon and pour over.