Category: Tahini Dessert

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Tahini Harissa Romaine Wraps And Salad

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This tahini harissa romaine wraps and salad is super duper easy to make. Moreover, it stays fresh for about three days in the fridge, so do not worry it will make a large batch. Feel free to give it in romaine leaves and with chopped romaine.

Have This!

  • Two cups cooked quinoa
  • One cup black beans
  • One cup chickpeas
  • One large carrot
  • Half cup parsley
  • Two tbsp red onion
  • A tsp coriander
  • Two tsp cumin
  • One tsp sea salt
  • A tsp black pepper
  • One bunch of romaine leaves
  • Toasted pumpkin seeds
  • Tahini Sauce

Do This!

  • Place all of the ingredients in a large mixing bowl, and stir well to combine.
  • Season with more salt to taste.
  • For a salad, chop the romaine leaves and toss them with the quinoa mix. To make wraps, scoop quinoa mix into the center.
  • Top with a drizzle of the tahini harissa sauce.
  • Alternatively, you can stir the tahini harissa sauce into the quinoa mix.
  • Top the salad or wraps with toasted pumpkin seeds.

 

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Tangy Tahini Dressing And Cauliflower Crisps

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This tangy tahini dressing and cauliflower crisps are coated in cornmeal and Mediterranean spices like oregano and sesame. After that, serve it with a tangy tahini dressing flecked with fresh parsley. It would make a really lovely appetizer, side dish, or snack.

Have This!

  • One head cauliflower, cut into florets
  • Two tablespoons rice flour
  • Two tablespoons cornmeal
  • A tablespoon nutritional yeast
  • One teaspoon sea salt
  • One tablespoon oregano
  • Two tablespoon sesame seeds
  • Pinch of cayenne pepper
  • A half cup avocado oil
  • Tangy Tahini Dressing

Do This!

  • Break/cut cauliflower into uniform bite-sized florets.
  • In a large bowl toss with rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.
  • Heat a deep skillets worth of oil over medium-high heat.
  • When hot add cauliflower florets, one batch at a time and fry five minutes until golden brown on all sides.
  • Drain on paper towels and keep warm in the oven if necessary.
  • In a mortar and pestle, smash one clove garlic with the sea salt.
  • Add tahini and lemon juice and stir.
  • Append water to a thin stream, stirring until thin and creamy consistency is reached.
  • Add parsley and black pepper and season to taste.
  • Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.

 

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Tahini On Herbed Greek Chicken Salad

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This tasteful tahini on herbed Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese.  Furthermore, serve with toasted pita wedges.

Have This!

  • One teaspoon dried oregano
  • Half teaspoon garlic powder
  • Three- fourth teaspoon black pepper
  • Half teaspoon salt
  • One pound skinless, boneless chicken breast, cut into one-inch cubes
  • Five teaspoons fresh lemon juice
  • One cup plain fat-free yogurt
  • Three teaspoons tahini
  • One teaspoon bottled minced garlic
  • Eight cups chopped romaine lettuce
  • One cup peeled chopped English cucumber
  • One cup grape tomatoes halved
  • Six pitted kalamata olive
  • One-fourth cup crumbled feta cheese

Do This!

  • Combine oregano, garlic powder, half teaspoon pepper, and one-fourth teaspoon salt in a bowl.
  • Heat a nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add chicken and spice mixture.
  • Drizzle with one tablespoon juice.
  • Remove from pan.
  • Combine remaining two teaspoons juice, remaining one-fourth teaspoon salt, remaining one-fourth teaspoon pepper, yogurt, tahini, and garlic in a small
  • Combine lettuce, cucumber, tomatoes, and olives.
  • Place lettuce mixture on each of four plates.
  • Top each serving with half cup chicken mixture and a tablespoon cheese.
  • Drizzle each serving with three tablespoons yogurt mixture.

 

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Tahini-Ginger Green Beans: Healthy Dish

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A few, high-flavored ingredients liven up in this tahini-ginger green beans recipe. It also fills with excellent vitamins and minerals for your health.

Have This!

  • One tablespoon sesame oil
  • One pound green beans
  • One tablespoon toasted sesame seeds
  • One tablespoon minced peeled fresh ginger
  • A tablespoon tahini
  • Five teaspoons lower-sodium soy sauce
  • One tablespoon water
  • One tablespoon lime juice

Do This!

  • Heat a skillet over medium-high heat.
  • Add sesame oil.
  • Add the beans and cook for seven minutes or until it begins to brown.
  • Combine sesame seeds, tahini, soy sauce, water, and lime juice in a bowl.
  • Add mixture to pan.
  • Cook one minute and toss to coat.
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Sesame Tahini Cookies: Healthy Snacks Recipe

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This tahini cookies’ creamy sesame seed paste is not just for hummus: However, it is the secret ingredient in these effortless confections.

Have This!

  • One cup all-purpose flour
  • Half cup toasted pine nuts
  • One-third cup powdered sugar
  • Half cup tahini
  • One-fourth cup unsalted butter
  • Half teaspoon kosher salt
  • Two tablespoons black sesame seeds
  • Two tablespoons sugar

Do This!

  • Preheat oven to 350°.
  • Combine flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around the blade.
  • Mix black seeds and sugar in a small bowl.
  • Form dough into one inch balls and roll in sesame seed mixture.
  • Place on a parchment-lined rimmed baking sheet, spacing two inches apart, and flatten slightly.
  • Bake cookies until lightly golden, about 20–25 minutes.
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Special Tahini Dip for Dates Recipe

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This special tahini dip for dates recipe gives the best taste by transforming into the even more Middle Eastern dish. In other words, it dunked in tahini.

Have This!

  • One-fourth cup plain whole-milk Greek yogurt
  • Half cup tahini
  • Two tablespoons powdered sugar
  • Pitted dates
  • Toasted unsweetened coconut flakes or cacao nibs

Do This!

  • Gently whisk yogurt, tahini, and powdered sugar in a small bowl until smooth.
  • Slowly dip dates in tahini mixture.
  • Finally, dip it in coconut flakes.

What Is Tahini

Tahini is a paste that comes from ground sesame seeds which are commonly used for cooking in Middle Eastern, Greek, and East Asian region.

This paste is extremely multipurpose which use in cooking sweet-savory dishes. The best part of Tahini is that it packs with numerous essential vitamins and minerals that your body needs for the day.

 

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Tahini Truffles In Chocolate Flavor

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If you make this special tahini truffles four hours ahead or any longer, the rice coating will go from crisp to soggy.  Do not forget to let it sit for ten minutes before serving.

Have This!

  • Three ounces bittersweet chocolate, melted
  • Half up tahini
  • Two tablespoons sugar
  • One teaspoon kosher salt, plus more
  • One teaspoon vegetable oil
  • One-fourth cup black wild rice

Do This!

  • Place a parchment-lined baking sheet in the refrigerator to chill.
  • Mix chocolate, tahini, sugar, and one tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
  • Heat oil in a large skillet until smoking.
  • Cook rice, stirring constantly.
  • Once all grain is popped, quickly transfer to paper towels; season with salt.
  • Let cool.
  • Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet.
  • Chill for five minutes, then roll in puffed rice to coat.
  • Chill ten minutes, then serve.
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Black-and-White Tahini Halvah: Tahini Dessert

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Both types of tahini should be roughly the same consistency for this black-and-white tahini halvah recipe ideally pretty loose and pourable. Hence, it makes it easy to marble them.

Have This!

  • Nonstick vegetable oil spray
  • Half cup white tahini
  • One teaspoon kosher salt
  • One-third cups sugar
  • Half cup black tahini

Do This!

  • Lightly coat an 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on long sides.
  • Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and half tsp.
  • Salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
  • Place cup sugar in a small saucepan and remaining ⅔ cup sugar in another small saucepan.
  • Add ¼ cup water to each saucepan and set both saucepans over low heat.
  • Cook, stirring with a rubber spatula to dissolve, about four minutes.
  • Keep one saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer.
  • Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals
  • Beat just until halvah comes together in a smooth mass, less than a minute.
  • Scrape onto prepared parchment and flatten with spatula until ¾” thick.
  • Invert a medium bowl over halvah to keep warm.
  • Rinse any hardened sugar off thermometer; clip to second saucepan.
  • Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°, about 4 minutes.
  • While the syrup is cooking, briefly beat black tahini and remaining ½ tsp. salt in the same bowl of stand mixer until smooth.
  • Stream in syrup and mix just until halvah comes together in a smooth mass.
  • Uncover white halvah and scrape black halvah on top.
  • Flatten to about the same shape as the white halvah.
  • Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly.
  • Repeat folding and flattening motions five times, rotating halvah as you work, to create a marbled effect.
  • Press into prepared pan.
  • Fold sides of parchment paper over top of halvah and let cool, at least three hours.