Warm Chickpeas with Lemony Tahini and Toasted Sesame

Allergen Warning

• Sesame is a major allergen present in both tahini and toasted sesame seeds. Guests with sesame allergies should be informed and offered alternative accommodations. Even trace cross-contact during preparation should be avoided.

• [" Chicken broth must reach a full boil (212°F/100°C) during the 2-minute simmer step, or reach and hold 165°F (74°C) for at least 15 seconds to ensure pathogen destruction. Use a food thermometer to verify safety, especially when serving high-risk populations."]

• The tahini sauce is prepared at room temperature before being drizzled over warm chickpeas. For best food safety practice, keep hot foods hot (above 140°F) and ensure sauce does not sit in the temperature danger zone (40-140°F) for extended periods.

Cross Contamination

• Garlic is handled raw during sauce preparation. Use separate cutting boards and utensils for the tahini sauce versus raw ingredient handling. Ensure all equipment is thoroughly cleaned between uses to prevent allergen cross-contact.

Handling

• Garlic cloves are cooked in hot olive oil over medium heat. Use long-handled utensils and exercise caution when adding ingredients to prevent oil splattering. The skillet remains hot throughout cooking steps.

Storage

• Leftover tahini sauce should be refrigerated promptly. Do not leave tahini sauce at room temperature for more than 2 hours during serving. Store in airtight container for up to 5 days.

• Cooked chickpeas with sauce should be refrigerated within 2 hours of serving. Consume within 3-4 days for optimal quality and safety.

High Risk Population

• This dish contains sesame, which is one of the nine major allergens requiring specific labeling in many countries. Exercise caution when serving to children, elderly, or immunocompromised individuals, ensuring allergen information is clearly communicated.