Tag: Tahini Hammus

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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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Black Tahini On Red Lentil Curry And Roasted Cashews

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This black tahini on red lentil curry and roasted cashews is simply delicious, very easy and inexpensive to make. Moreover, leftovers can also reheat for up to three days.

Have This!

  • Seven ounces red lentils
  • Nine ounces cubed pumpkin
  • Seven ounces chickpeas cooked
  • Two large onion
  • One large carrot
  • One red apple
  • Two cloves garlic
  • Two tbsp curry powder
  • Four tbsp tomato paste
  • One tsp grated fresh ginger
  • One cups of water
  • Two tbsp of coconut oil
  • Four tbsp black tahini
  • Two tbsp curry paste
  • Four tbsp desiccated coconut
  • One handful of roasted cashews

Do This!

  • Wash lentils thoroughly and soak for 15 minutes.
  • Heat the coconut oil in a large pan, add the onion and cook until softened.
  • Add the curry paste, curry powder, ginger and garlic and cook, stirring frequently.
  • Add the carrots, pumpkin, lentils, chickpeas, apple, and broth, bring to a boil, and reduce heat and simmer, stirring occasionally, until everything is cooked tender.
  • Serve with steamed potatoes, sprinkle with tahini, coconut, and roasted cashews.
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Tahini- Spicy Chicken Shawarma Recipe

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This tahini- spicy chicken shawarma is a Middle Eastern version of a gyro. It comes with thin slices of chicken mixed with yogurt and wrapped in pita bread spread with a tahini mixture.

Have This!

  • Two tablespoons finely chopped fresh parsley
  • Half teaspoon salt
  • Half teaspoon crushed red pepper
  • One fourth teaspoon ground ginger
  • One-fourth teaspoon ground cumin
  • One-eighth teaspoon ground coriander
  • Five tablespoons plain low-fat yogurt
  • Two tablespoons fresh lemon juice
  • Three garlic cloves, minced and
  • One pound skinless, boneless chicken breast halves
  • Two tablespoons extra-virgin olive oil
  • One tablespoon tahini
  • Four pitas
  • Half cup chopped cucumber
  • Half cup chopped plum tomato
  • One-fourth cup red onion

Do This!

  • Combine first six ingredients in a large bowl and stir in one tbs yogurt, one tbs lemon juice, and two tbs garlic cloves.
  • Add chicken and toss to coat.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken mixture to pan.
  • Cook six minutes or until browned and done.
  • Combine remaining yogurt, lemon juice, garlic clove, and tahini, stirring well.
  • Spread teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves.
  • Fill each pita half with one tablespoon cucumber, a tablespoon tomato, and one-half teaspoons onion.
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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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Tahini-Soy Dressing: Special Recipe

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Even though this tahini-soy dressing far less sweet than the bottled version, it is still equally tasty whether on a salad or tossed with some soba noodles.

Tahini Dressing: Have This!

  • A tablespoon tahini
  • Four scallions, chopped
  • One-fourth cup toasted sesame oil
  • One-third cup unseasoned rice vinegar
  • Two tablespoons soy sauce
  • One tablespoon finely grated peeled ginger
  • One tablespoon fresh lime juice
  • Kosher salt
  • Freshly ground pepper

Do This!

  • Slowly whisk scallions, oil, vinegar, soy sauce, ginger, lime juice, and tahini in a small bowl to combine.
  • Season with salt and pepper.

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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Special Hummus In Israeli Style: International Recipe

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By overcooking the chickpeas then whipping the mixture is the key to this special hummus in Israeli style. This hummus is part of BA’s Best, a collection of international essential recipes.

Special Hummus In Israeli Style: Have This!

  • One cup dried chickpeas
  • Two teaspoons baking soda
  • Four garlic cloves
  • Half cup fresh lemon juice
  • One teaspoon kosher salt
  • Half cup tahini for the hummus
  • One-fourth teaspoon ground cumin
  • Olive oil

Do This!

  • Place chickpeas and one tsp. baking soda in a medium bowl and add cold water.
  • Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours.
  • Drain and rinse.
  • Combine soaked chickpeas and remaining one tsp. baking soda in a large saucepan and add cold water to cover.
  • Bring to a boil, skimming surface as needed.
  • Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, 45–60 minutes.
  • Drain and set aside.
  • Process garlic, lemon juice, and salt in a food processor until coarsely puréed.
  • Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible.
  • Return liquid to food processor; discard solids.
  • Add tahini and pulse to combine.
  • With motor running, add one-fourth cup ice water to the tablespoonful and process until mixture is very smooth, pale, and thick.
  • Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about four minutes.
  • Thin with more water if you prefer a looser consistency taste and season with salt, more lemon juice, and more cumin as desired.
  • Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil.
  • Top as desired.
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Grilled Lamb Kefta Season With Tahini

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Lamb, tahini, and yogurt is a classic combination. This recipe is scraping the plate with pita.

Have This!

  • One teaspoon fennel seed
  • One teaspoon cumin seed
  • A medium onion, chopped
  • Four garlic cloves, chopped
  • A cup fresh flat-leaf parsley leaves
  • One cup fresh cilantro leaves and tender stems, plus more for serving
  • A cup fresh mint leaves
  • One teaspoon ground coriander
  • Kosher salt, freshly ground pepper
  • Half pounds ground lamb
  • Two tablespoons olive oil, plus more for grill
  • One-fourth cup plain Greek yogurt
  • Half cup tahini
  • Lemon wedges, for serving
  • Warm pita, for serving

Do This!

  • Toast fennel and cumin seeds in a small dry skillet, over medium-high heat, tossing often, until fragrant, about one minute.
  • Let cool, then chop, or coarsely grind in a spice grinder.
  • Transfer fennel and cumin to a food processor along with onion, garlic, parsley, cilantro, mint, and coriander, and process until very finely chopped, scraping down sides of bowl as needed.
  • Transfer mixture to a large bowl, add lamb, season with salt and pepper, and, using your hands, gently mix together until evenly combined.
  • Chill mixture at least one hour.
  • Prepare grill for medium-high heat and lightly oil grill grates.
  • Divide lamb mixture into eight portions.
  • Form each portion into a five inches-long sausage shape.
  • Insert a metal skewer lengthwise through each portion. Drizzle with oil and grill, turning occasionally, until just cooked through ten minutes.
  • Mix together yogurt, tahini, and small cup water in a small bowl until smooth.
  • Season with salt and pepper.
  • Serve kefta with yogurt sauce, cilantro, and lemon wedges.
  • Serve with warm pita.
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Lemon-Tahini Sauce On Roasted Squash

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With this lemon-tahini sauce on roasted squash, your side dish is healthy as much it can be. Moreover, its nutrition makes your day ready to go.

Have This!

  • One small kabocha squash cut into 1-inch-thick wedges, seeded
  • One pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
  • Seven tablespoons extra-virgin olive oil, divided
  • One teaspoon cumin seeds
  • Kosher salt, freshly ground pepper
  • Four scallions, cut into 2-inch pieces
  • Two tablespoons fresh lemon juice
  • One tablespoon tahini
  • Aleppo pepper or crushed red pepper flakes

Do This!

  • Arrange racks in upper and lower thirds of oven and preheat to 425°.
  • Place kabocha on a rimmed baking sheet and delicate on a second sheet.
  • Divide three tablespoons oil and one-half teaspoons cumin between sheets.
  • Season squash with salt and pepper; toss.
  • Roast for 15 minutes.
  • Combine remaining one-fourth teaspoon cumin, one tablespoon oil, and scallions in a small bowl and season with salt and pepper and toss to evenly coat.
  • Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until it is tender but not mushy, about 15 minutes longer.
  • Whisk lemon juice, tahini, and a tablespoon water in a small bowl to blend.
  • Gradually whisk in remaining three tablespoons oil.
  • Season to taste with salt and pepper.
  • Transfer it to a platter.1
  • Drizzle tahini sauce over and sprinkle with Aleppo pepper.
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Healthy Recipe: Herby Avocado Tahini

https://pixabay.com/en/still-life-still-life-vegetables-2338824/https://pixabay.com/en/still-life-still-life-vegetables-2338824/https://pixabay.com/en/still-life-still-life-vegetables-2338824/

If you want to make this herby avocado tahini ahead of time, press plastic directly onto the surface before covering and chilling. This method prevents the mixture from turning brown on top.

Have This!

  • Half large ripe avocado
  • One 15 ounces can chickpeas
  • Half cup tahini
  • One-fourth cup plus one tablespoon fresh lime juice
  • One garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  • Three-fourth teaspoon kosher salt
  • Ten cranks freshly ground black pepper
  • One-fourth teaspoon ground cumin
  • One cup cilantro leaves with tender stems
  • Two tablespoons olive oil
  • Toasted pumpkin seeds

Do This!

  • Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and one cup cilantro in a food processor until smooth, about one minute.
  • With the motor running, stream in two Tbsp. oil, then continue to process until hummus is very light and creamy, about one minute longer.
  • Taste and season with salt, if needed.
  • Transfer hummus to a shallow bowl.
  • Top with pepitas and cilantro and drizzle with more oil.

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.

Posted on

Roasted Eggplant-Tahini Sandwiches

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This Roasted Eggplant-Tahini Sandwiches, a popular street food, is a pita-busting combination of a bunch of great appetizers. To serve these to a group, set out the assorted fillings on individual plates and platters and let guests build their own.

Have This!

  • Two tablespoons za’atar
  • Three garlic clove
  • Half cup plus two tablespoons olive oil
  • One large Italian eggplants
  • Kosher salt
  • Half cup parsley leaves with tender stems
  • One-half cup plus two tablespoons chopped chives
  • Half cup tahini
  • Two Persian cucumbers, quartered, cut into half inches pieces
  • One pint cherry tomatoes
  • One-fourth cup chopped mint
  • Two tablespoons fresh lemon juice
  • One cup prepared hummus
  • Three tablespoons harissa
  • Half teaspoon ground cumin

Do This!

  • Place a rack in center of oven; preheat to 450°.
  • Whisk za’atar, garlic cloves, and cup oil in a small bowl.
  • Spoon over both sides of eggplant rounds and rub into flesh.
  • Generously season with salt.
  • Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
  • Pulse parsley and half cup chives in a food processor until finely chopped.
  • Add tahini and pulse until smooth.
  • While the motor running, slowly drizzle in half cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
  • Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, oil, and chives in a medium bowl.
  • Mix hummus, harissa, and cumin in a small bowl.
  • Generously spread tahini sauce and hummus mixture inside a pita.
  • Place a few rounds of eggplant inside.
  • Stuff pita with Israeli salad, cabbage, eggs, and pickles.