Tag: Tahini Paste

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Roasted Red Pepper Tahini Hummus

https://pixabay.com/en/stuffed-pepper-food-stuffed-pepper-2255998/

This roasted red pepper tahini– hummus recipe is even better after being refrigerated overnight. It comes with excellent nutrition that fills the desires of your body.

Have This!

  • Two cans chickpeas
  • One bottle roasted red bell peppers
  • Three garlic cloves
  • Three tablespoons tahini
  • One tablespoon olive oil
  • Six tablespoons fresh lemon juice
  • One teaspoon curry powder
  • Half teaspoon ground cumin
  • Half teaspoon ground coriander
  • One-fourth teaspoons salt
  • One-half teaspoon freshly ground pepper

Do This!

  • Drain chickpeas and reserve one-fourth cup liquid.
  • Place chickpeas while reserving it liquid.
  • Add the remaining ingredients in a food processor.
  • Process it for two minutes or until very smooth.
  • Cover and chill two hours.
  • Serve with pita wedges or baked tortilla chips.
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Tahini Bars With Pumpkinseed And Date

https://pixabay.com/en/muesli-granola-bars-cereals-nuts-2109098/

This homemade tahini bars with pumpkinseed and date are perfect for packing lunches or for an after-school snack. It fills with excellent nutrition that makes your day.

Have This!

  • Half cup tahini
  • One-third cup brown rice syrup
  • One tablespoon olive oil
  • One teaspoon vanilla extract
  • Half teaspoon salt
  • One-fourth cups puffed barley cereal
  • One cup old-fashioned rolled oats
  • Two-third cup pre-chopped dates
  • One-third cup toasted pumpkinseed kernels
  • Three tablespoons toasted uncooked quinoa

Do This!

  • Preheat oven to 350°.
  • Combine tahini, syrup, olive oil, vanilla, and salt in a microwave-safe bowl.
  • Microwave for one minute or until bubbly.
  • Combine cereal, oats, dates, and pumpkinseed kernels in a medium bowl.
  • Pour tahini mixture over barley mixture and toss well.
  • Press into an 11 x 7-inch baking dish.
  • Sprinkle with quinoa, pressing to adhere.
  • Bake at 350° for ten minutes or until set.
  • Cool completely in dish.

 

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Roasted Butternut Squash-Tahini With Pomegranate

https://pixabay.com/en/butternut-squash-pomegranate-683925/

For a delicious fall side dish, roasted butternut squash-tahini with pomegranate is the most complement recipe for your table. It fills with elegant aroma and numerous vitamins and minerals.

Have This!

  • Two containers peeled diced fresh butternut squash
  • One-fourth teaspoon kosher salt
  • One-fourth teaspoon freshly ground black pepper
  • Four teaspoons tahini paste
  • One tablespoon fresh lemon juice
  • One tablespoon olive oil
  • A tablespoon water
  • Half cup pomegranate arils
  • One cup arugula

Do This!

  • Preheat oven to 425°.
  • Arrange butternut squash in a single layer on a rimmed baking sheet.
  • Sprinkle evenly with salt and pepper.
  • Bake at 425° for 15 minutes and stir halfway through cooking.
  • Combine tahini paste, lemon juice, olive oil, and water in a small bowl,
  • Combine squash, pomegranate arils, and arugula in a large bowl. Then toss gently to combine. D
  • Sprinkle squash mixture with tahini mixture.