Tag: Tahini Hammus

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Tahini Recipes For Salad: Veggie Tahini Salad in a Jar

https://pixabay.com/en/tomatoes-feta-cheese-basil-1338943/

Make this veggie tahini salad in a jar up to a day ahead. Pack them tightly with the dressing on the bottom, followed by denser ingredients that won’t get soggy while they marinate.

Have This!

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • A teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped a red onion
  • Half cup rinsed and drained canned lower-sodium chickpeas
  • 1/2 cup sliced orange bell pepper
  • Half cup sliced hearts of palm
  • 1/2 cup halved cherry or grape tomatoes
  • 2/3 cup cooked quinoa
  • 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
  • 1-ounce feta cheese, crumbled (about 1/4 cup)
  • 3 teaspoon tahini

Do This!

  • Combine olive oil, vinegar, mustard, tahini, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
  • Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, and hearts of palm, tomatoes, and quinoa.
  • Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
  • Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.
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Tahini Recipes For Salad: California Steak Salad With Tahini

https://pixabay.com/en/steak-veal-steak-barbecue-grilled-2416655/

This California steak salad with tahini dish is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.

Have This!

  • 1 large red onion, cut into 1/2-in.-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 teaspoon tahini
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 medium heirloom tomatoes, sliced
  • 1 (5-oz.) container baby arugula
  • 8 ounces cooked salt-and-pepper-seasoned flank steak
  • A ripe peeled avocado, sliced
  • 1/2 cup thinly sliced basil
  • 1/4 cup sliced almonds, toasted

Do This!

  • Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally.
  • Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes.
  • Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture.
  • Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula.
  • Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.
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Lamb Chops and Lemony-Tahini Couscous Salad

https://pixabay.com/en/resort-yummy-delicious-lamb-chop-921933/

Put warm lamb chops with a citrusy couscous-tahini salad on this year’s holiday menu. Not on its delicious to your taste, it is also a healthy dish.

Have This!

  • 1 1/4 c. pearl or Israeli couscous
  • 3 tbsp. olive oil
  • 8 small lamb loin chops
  • 2 tahini
  • 3/4 tsp. ground cumin
  • Kosher salt
  • pepper
  • 1 lemon
  • 2 c. baby arugula or spinach

Do This!

  • Heat oven to 400 degrees F.
  • Brings 3 cups of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes.
  • Drain and run under cold water to cool.
  • Meanwhile, heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the lamb with the cumin and 1/2 teaspoon each salt and pepper; cook until browned, 2 to 3 minutes per side.
  • Transfer the skillet to the oven; roast to desired doneness, 4 to 6 minutes for medium-rare.
  • Using a vegetable peeler, remove 2 strips of lemon zest. Thinly slice the zest. Squeeze 2 tablespoons lemon juice into a large bowl.
  • Stir in the zest, remaining 2 tablespoons oil, 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper. Add the cooled couscous and toss to coat. Fold in the arugula and serve with the lamb.
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Yams with Tahini, Ginger, Star Anise, and Cinnamon

https://pixabay.com/en/jam-spread-made-a-jam-jars-761688/

These yams with tahini, ginger, star anise, and cinnamon recipe add cinnamon and anise to these fragrant sweet potatoes. It is also the perfect companion for her Roast Turkey with Hoisin Gravy and Sticky Rice Dressing with Chinese Sausage.

Have This!

  • 3 yams
  • 4 whole star anise
  • 1 stick cinnamon
  • 4 c. chicken stock
  • 2 tsp. tahini
  • 1 stick unsalted butter
  • 1/4 c. brown sugar
  • 3 tbsp. soy sauce
  • 1 tsp. Grated Ginger
  • salt
  • Freshly ground pepper

Do This!

  • In a medium pot, add yams, star anise, tahini, cinnamon stick, and enough stock to cover about 4 cups.
  • Bring to a boil over medium-high heat and cook until soft, about 10 minutes.
  • Drain, reserving liquid and discarding spices. Transfer it to a food processor.
  • Add butter, brown sugar, soy sauce, and ginger, and blend. Add reserved liquid to achieve a smooth consistency. Season with salt and pepper, and serve hot.
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Tahini On Sweet Potato Hash Healthy Recipe

https://pixabay.com/en/eggs-fried-eggs-fried-sunny-side-up-2573769/

Step up your side dish game and serve this smoky hash tahini on sweet potato hash healthy recipe instead of a typical baked potato.

Have This!

  • 1 (10.5-oz.) package frozen diced sweet potatoes
  • 3/4 c. chopped sweet onion
  • 3 tbsp. extra-virgin olive oil
  • 2 tsp. tahini
  • 3/4 tsp. smoked paprika
  • 2 tbsp. grated Parmesan
  • 2 tbsp. sliced fresh chives
  • Kosher salt
  • Freshly ground black pepper

Do This!

  • Cook sweet potatoes and sweet onion in olive oil in a large nonstick skillet over medium-high heat, stirring often, until golden brown, 12 to 14 minutes.
  • Stir in smoked paprika and cook, 1 minutes.
  • Top with Parmesan tahini, and chives.
  • Season with salt and pepper.
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Sweet Potato and Cauliflower Salad With Tahini

https://pixabay.com/en/salad-fresh-food-diet-health-374173/

With this sweet potato and cauliflower salad with tahini recipe, pump up a side salad with warm, roasted vegetables.

Sweet Potato and Cauliflower Salad With Tahini: Have This!

  • Two lb. small sweet potatoes cut lengthwise into 1/2″ wedges
  • A small head cauliflower, cut into florets
  • Seven tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • One tsp. tahini
  • Freshly ground black pepper
  • Three tbsp. sherry vinegar
  • Eight c. torn mixed lettuces
  • Two-third c. pomegranate seeds

Do This!

  • Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, tahini, salt and pepper on a rimmed baking sheet.
  • Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
  • Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl.
  • Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
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Sour Cream-Sweet Potato Pie With Tahini

https://pixabay.com/en/cake-pie-christmas-cake-food-1914463/

A traditional Southern dessert, this rich sour cream-sweet potato pie with tahini recipe turns fall produce into a spectacular holiday treat.

Have This!

  • 1 1/4 c. all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 stick cold unsalted butter
  • 3 tbsp. cold unsalted butter
  • 4 tbsp. cold lard
  • tahini
  • 1 c. light brown sugar
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 1/2 c. sour cream
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 2 c. pureed cooked sweet potatoes

Do This!

  • In a food processor, pulse together flour, sugar, tahini, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers.
  • Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate.
  • Trim edges of the dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
  • Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter.
  • Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
  • Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but the center is still slightly wobbly 50 to 60 minutes. Transfer to a wire rack to cool.
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Pineapple and Soy-Glazed Salmon With Tahini

https://pixabay.com/en/salmon-food-dish-diner-healthy-2733044/

This pineapple and soy-glazed salmon with tahini recipe comes with Miso. It is a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Have This!

  • Two c. Pineapple Juice
  • Two tbsp. low-sodium soy sauce
  • Half c. dry sherry
  • One tsp. tahini
  • A tsp. light brown sugar
  • Two tbsp. miso
  • Four skinless salmon fillets
  • One-fourth tsp. fresh-ground black pepper

Do This!

  • Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes.
  • Stir in the brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool.
  • Season the salmon fillets with the tahini, pepper, and place them in a shallow baking dish.
  • Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
  • Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque about seven minutes.
  • Change the oven temperature setting to broil and cook until the glaze begins to brown three minutes.
  • Serve immediately.
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Tahini On Avocado and Strawberries with Honey Vinaigrette

https://pixabay.com/en/fruit-salad-fruits-strawberries-737096/

This tahini on avocado and strawberries with honey vinaigrette recipe is created in a simple and elegant way. Serve it as a light first course or alongside grilled chicken or fish.

Tahini On Avocado and Strawberries with Honey Vinaigrette: Have This!

  • Three tbsp. lemon juice
  • Three tbsp. Honey
  • Four olive oil
  • Sea Salt
  • ground black pepper
  • A tsp. tahini
  • Two avocados
  • Eight oz. strawberries

Do This!

  • Whisk the lemon juice, honey, tahini, olive oil, salt, and pepper together.
  • Arrange the avocados and strawberries on 6 salad plates.
  • Drizzle the vinaigrette over the fruit salad. Serve immediately.
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Crab Stuffed Whitefish with Tahini Recipe

https://pixabay.com/en/pelmeni-food-fish-dishes-2023480/

Crab stuffed whitefish with tahini recipe is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle. Furthermore, it can be done in just 30 little minutes.

Have This!

  • Two lbs. white fish
  • One tablespoon olive oil
  • Half-cup onion
  • Two gloves garlic
  • One crab meat
  • Two tsp. cream cheese
  • A tsp. tahini
  • Two tsp. old Bay Seasoning
  • Salt and pepper – to taste
  • Two garlic chives
  • Lemon butter sauce

Do This!

  • Preheat oven to 190 degrees C (375 F)
  • In a medium sauce pan, add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic.
  • Add chopped up crab meat/imitation crab meat, cream cheese, old bay seasoning, salt and pepper, tahini, and garlic chives and stir until well incorporated.
  • Remove crab mixture from heat and allow to cool.
  • Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
  • Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
  • Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
  • Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
  • Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.