Tag: Tahini Paste

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Tahini Sauce Spiced Green Version: Tahini Sauce

https://pixabay.com/en/lemon-basil-hairy-natural-spice-906141/

If you don’t have both spices for tahini sauce spiced green version, it’s okay to omit one or the other. Besides, the healthy part (Tahini) is still there and that’s all it counts.

Have This!

  • One cup tahini
  • Three garlic cloves, crushed
  • One-fourth cup coarsely chopped fresh cilantro
  • Three-fourth cup coarsely chopped fresh parsley
  • One teaspoon ground cumin
  • One teaspoon ground fenugreek
  • Two teaspoons kosher salt, plus more
  • One-fourth cup fresh lemon juice

Do This!

  • Pulse garlic, cilantro, parsley, cumin, fenugreek, and two tsp. salt in a food processor until similar in texture to pesto.
  • Add tahini and lemon juice; process 30 seconds.
  • With motor running, gradually drizzle in three-fourths cup water and process.
  • Adding more water to thin if needed, until sauce is light green and the consistency of sour cream.
  • Season with salt.
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Tahini Noodles with Chili Oil and Scallions

https://pixabay.com/en/thai-food-noodle-fried-noodles-meal-518035/

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this tahini noodles with chili oil and scallions recipe in dressings or marinades.

Have This!

  • Four scallions, whites, and greens separated, thinly sliced
  • Half cup vegetable oil
  • One tablespoon crushed red pepper flakes
  • Two teaspoons Tahini
  • Two teaspoons Sichuan pepper, coarsely chopped
  • 12 ounces thin ramen noodles or spaghetti
  • Kosher salt
  • One-fourth cup tahini (sesame seed paste)
  • One-fourth cup unseasoned rice vinegar
  • Three tablespoons reduced-sodium soy sauce
  • Two teaspoons toasted sesame oil
  • One teaspoon sugar

Do This!

  • Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat.
  • Stir occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes.
  • Cook noodles in a large pot of salted boiling water until al dente.
  • Rinse under cold water and drain well.
  • Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and three tablespoons chili oil in a large bowl; season with salt.
  • Add noodles and toss to coat.
  • Top with scallion greens and drizzle with more chili oil.

 

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Roasted Beets and Carrots with Lemon and Tahini Sauce

https://pixabay.com/en/salad-lenses-pear-beets-vegetarian-1786327/

If you have not made roasted beets and carrots with lemon and tahini sauce yet, start the sauce with thin some tahini with a combination of water and lemon juice.

Have This!

  • One pound beets
  • Four tablespoons olive oil
  • Kosher salt
  • freshly ground black pepper
  • One pounds carrots
  • One pound Jerusalem artichokes
  • A teaspoon finely grated lemon zest
  • Half teaspoon Aleppo pepper or hot paprika, plus more to taste
  • Two teaspoons fresh lemon juice, divided, plus more to taste
  • Two cups watercress, large stems trimmed
  • One-fourth cup of Tahini Sauce

Do this!

  • Preheat oven to 425°.
  • Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet.
  • Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges.
  • Toss carrots with one Tbsp. oil on one half of a lightly oiled rimmed baking sheet.
  • Toss Jerusalem artichokes with one Tbsp. oil on the other half of the baking sheet.
  • Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.
  • Toss all the warm roasted vegetables together with lemon zest.
  • Aleppo pepper, and one tsp. lemon juice.
  • Season with salt, Aleppo pepper, and lemon juice.
  • Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
  • Toss watercress with remaining one tbsp. olive oil and one tsp. lemon juice.
  • Season to taste with salt and black pepper.
  • Serve roasted vegetables with dressed watercress and tahini sauce.

 

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Tahini Vinaigrette On Squash and Farro Salad

https://pixabay.com/en/butternut-salad-841738/

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this tahini vinaigrette on squash and farro salad vegetarian dinner has all the bases covered.

Have This!

  • One cup semi-pearled farro
  • Kosher salt and freshly ground black pepper
  • One medium acorn squash about two lbs.
  • six tablespoons olive oil, divided
  • one tablespoon tahini (sesame seed paste)
  • one teaspoon finely grated lemon zest
  • one-fourth cup fresh lemon juice
  • Four small radishes, trimmed, very thinly sliced
  • Three cups baby kale or arugula
  • Four ounces feta, thinly sliced

Do This!

  • Preheat oven to 425°.
  • Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–35 minutes.
  • Toss squash and two tbsp. oil on a large rimmed baking sheet; season with salt and pepper.
  • Roast, tossing occasionally, until soft and browned.
  • Whisk tahini, lemon zest, lemon juice, and remaining four Tbsp. oil in a large bowl.
  • Add farro, squash, radishes, and kale and toss to combine.
  • Season with salt and pepper.
  • Top salad with feta just before serving.

What Is Tahini

It 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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Miso-Jalapeño Tahini With Corn & Chickpea Bowl

https://pixabay.com/en/spinach-chicken-pomegranate-salad-791629/

This miso-jalapeño tahini with corn & chickpea bowl recipe works after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale.

Have This

  • Three tablespoons olive oil, divided, plus more for drizzling
  • Two garlic cloves, lightly crushed
  • 14-ounce can chickpeas rinsed, drained
  • Three ears of corn, shucked, kernels removed
  • One tablespoon za’atar
  • Kosher salt
  • Four cups Little Gem or other small lettuce leaves, torn if large
  • Four small tomatoes, cut into wedges
  • Two avocados, cut into wedges
  • Crumbled feta, lime wedges, and cilantro

Do This!

  • Heat two Tbsp. oil in a large skillet over medium.
  • Add garlic and cook, turning occasionally, until golden brown, about four minutes.
  • Mash garlic with a spoon and stir into oil.
  • Add chickpeas and increase heat to medium-high.
  • Cook, undisturbed, until golden brown and beginning to crisp underneath, about three minutes.
  • Toss and continue to cook, tossing occasionally, until golden brown all over, two minutes or more.
  • Add corn along with one Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender.
  • Sprinkle za’atar over and toss to coat.
  • Season with salt.
  • Lightly drizzle lettuce, tomatoes, and avocado with oil in a large bowl and toss to combine.
  • Divide tahini among bowls and top with vegetables and chickpea mixture. Sprinkle with feta.
  • Serve with lime wedges and cilantro alongside.

 

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Creamy Tahini Paste with Cumin: Healthy Recipe

https://tahinimarket.com/

With this creamy tahini paste with cumin recipe, do not be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super smooth and graceful taste.

Have This!

  • Three-fourth cup dried chickpeas
  • Half teaspoon baking soda
  • Three garlic cloves ( Two smashed and one finely grated)
  • One dried red chile
  • One bay leaf
  • Half fresh lemon juice
  • Kosher salt
  • Two cup tahini
  • Half cup olive oil
  • One teaspoon ground cumin

Do This!

  • Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover.
  • Cover and let sit 8–12 hours.
  • Drain chickpeas, rinse and place in a large saucepan along with smashed garlic, chile, and bay leaf.
  • Pour in cold water to cover and bring to a boil over medium-high heat
  • Drain, reserving about one cup cooking liquid.
  • Pluck out and discard garlic, chile, and bay leaf.
  • Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about five minutes.
  • Add tahini and half cup ice water and process until smooth.
  • With the motor running, slowly stream in oil.
  • Season with another large pinch of salt.
  • Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about two minutes.
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Tahini-Blackberry Yogurt Cake: Healthy Dessert

https://pixabay.com/en/cheesecake-table-dessert-cream-1578694/

This simple tahini-blackberry yogurt cake recipe is a real keeper that makes your day. It fills with excellent nutrients for your health.

Have This!

  • Half cup tahini
  • Half teaspoon ground cardamom or cinnamon
  • Four tablespoons plus 1 cup sugar
  • Three cups all-purpose flour
  • Two teaspoons baking powder
  • Half teaspoon kosher salt, plus more
  • Two large eggs
  • One cup plain whole-milk yogurt
  • Half cup vegetable oil
  • Two teaspoons finely grated lemon, lime, or orange zest
  • Two cups fresh blackberries

Do This!

  • Preheat oven to 350°.
  • Mix cardamom and two2 Tbsp. sugar in a small bowl.
  • Whisk flour, baking powder, one cup sugar, and salt in a large bowl.
  • Add eggs, yogurt, oil, and citrus zest and whisk to combine.
  • Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth.
  • Fold in berries and scrape batter into prepared pan.
  • Mix tahini, a pinch of salt, and remaining two Tbsp. sugar in another small bowl.
  • Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
  • Bake cake until a tester inserted into the center comes out clean, 60 minutes.
  • Transfer to a wire rack, and let cool in pan.
  • Invert onto a plate, then turn right side up.
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Italian Chicory With Tahini and Sesame Seeds

https://pixabay.com/en/radicchio-salad-lettuce-leaves-74315/

This Italian chicory with tahini and sesame seeds recipe goes especially well with bitter greens. However, also try to pair it with sweeter lettuces such as Little Gem or romaine.

Have This!

  • Three tablespoons toasted sesame seeds
  • Flaky sea salt
  • Half cup small red onion, very thinly sliced
  • One-fourth cup fresh lemon juice
  • Kosher salt, freshly ground pepper
  • One-third cup plain whole-milk Greek yogurt
  • One tablespoon tahini
  • Two to four small heads of radicchio leaves separated, large leaves torn
  • Olive oil

Do this!

  • Lightly crush sesame seeds in a mortar and pestle and transfer to a small bowl.
  • Add a few generous pinches of sea salt and toss to combine.
  • Toss onion and lemon juice in a large bowl; season with kosher salt and pepper.
  • Let it sit five minutes to lightly pickle.
  • Mix yogurt, tahini, and two Tbsp. water in another small bowl until smooth; season tahini dressing with kosher salt and pepper.
  • Add radicchio to bowl with onion and drizzle with oil.
  • Toss to coat; season with kosher salt and pepper.
  • Transfer salad to a platter and drizzle with tahini dressing.
  • Sprinkle reserved salted sesame seeds over salad.
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Gilded Sesame Cookies: Tahini Snacks

https://pixabay.com/en/food-collation-plate-good-living-3021155/

This gilded sesame cookies is basically a tahini-based dough that rolled in gold- or silver-dusted sesame seeds. It is also an eye-popping cookies that melt in the mouth.

Have This!

  • One-half cups all-purpose flour
  • Half teaspoon baking powder
  • Pinch teaspoon salt
  • Half tablespoon unsalted butter, softened
  • Half cup sugar
  • Half cup well-stirred tahini
  • One teaspoon pure vanilla extract
  • One-third cup sesame seeds
  • One-fourth teaspoon gold or silver luster dust

Do This!

  • Put together flour, baking powder, and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about three minutes, then beat in tahini and vanilla.
  • Reduce speed to low and add flour mixture in two batches, mixing until a crumbly dough forms.
  • Transfer dough to a sheet of plastic wrap and press into a disk.
  • Chill dough, wrapped in plastic wrap, until firm, at least one hour.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Line two large baking sheets with parchment paper.
  • Stir together sesame seeds and luster dust in a small bowl.
  • Roll dough into one inch balls, and then roll balls one at a time in seeds to coat and arrange two inches apart on lined baking sheets.
  • Bake, switching position of sheets halfway through baking, until cookies are puffed and starting to crack.
  • Cool on sheets ten minutes then transfer from parchment to a rack to cool completely.

 

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Tahini Yogurt On Turkish-Spiced Chicken Kebabs With Pomegranate Relish

https://pixabay.com/en/chicken-food-spicy-chicken-2443901/

When it comes to chicken breasts, this tahini yogurt on Turkish-spiced chicken kebabs with pomegranate relish a flavorful spice rub. It also has a Middle Eastern spice mixture that includes cumin, oregano, and dried mint.

Have This!

  • Half cup Tahini yogurt
  • Half cup coarsely grated onion
  • Two tablespoons fresh lemon juice
  • Two tablespoons olive oil
  • One-half teaspoons Baharat Seasoning
  • Four skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
  • Warm pita breads
  • Half cup of Pomegranate relish

Do This!

  • Take first 4 ingredients in large bowl. Add chicken.
  • Sprinkle with salt and pepper.
  • Marinate at room temperature at least one to two hours.
  • Preheat broiler.
  • Thread six chicken pieces onto each skewer.
  • Sprinkle with salt and pepper.
  • Place on small rimmed baking sheet.
  • Broil chicken until cooked through, six minutes per side.
  • Arrange kebabs on a platter.
  • Serve with tahini yogurt, pomegranate relish, and warm pita bread.