Tag: Tahini Sauce

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Oats -Tahini with Banana and Maple Syrup

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This oats-tahini with banana and maple syrup makes roughly half cup tahini sauce, which keeps for about four days in the fridge. Keep a couple of ripe bananas handy and eat this all week.

Have This!

  • Half cup tahini
  • Two tablespoons pure maple syrup
  • Two tablespoons nut milk
  • Half teaspoon ground cinnamon
  • Pinch of kosher salt
  • Overnight Oats
  • One cup plain whole-milk Greek yogurt
  • Two medium bananas, thinly sliced
  • Two teaspoons toasted sesame seeds

Do This!

  • Stir tahini, maple syrup, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth.
  • Divide oats and yogurt among bowls, spooning yogurt into centers.
  • Divide banana among bowls and drizzle tahini mixture over.
  • Top with sesame seeds. Drizzle with more maple syrup.

 

 

 

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Miso-Jalapeño Tahini With Corn & Chickpea Bowl

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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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Italian Chicory With Tahini and Sesame Seeds

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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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Turkish Lamb Chops With Tahini Sumac, And Dill

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This Turkish lamb chops with tahini sumac, and dill’s meat is coated in toasted whole spice, fennel, coriander, and cumin seeds that have been very lightly crushed. The seeds retain their texture, giving the meat both a heady scent and a good crunch.

Have This!

  • One cup of Tahini Sauce
  • One tablespoon Turkish red pepper
  • Two teaspoons fennel seeds
  • Two teaspoons coriander seeds
  • Three teaspoons cumin seeds
  • Two teaspoons kosher salt, plus more to taste
  • Half teaspoon freshly ground black pepper
  • Three pounds bone-in loin lamb chops, the thicker the better
  • Extra-virgin olive oil, for grilling

Do This!

  • Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl.
  • Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant.
  • Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix.
  • Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes or uncovered in the fridge for up to 24 hours.
  • Drizzle the chops lightly with olive oil.
  • Grill the chops until they are charred on the outside and cooked to taste within.
  • To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.

 

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Gilded Sesame Cookies: Tahini Snacks

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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 Sauce: Delightful Lemon-Tahini Sauce

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This delightful lemon-tahini sauce whips up a batch and tosses it with grains and chopped carrots for a colorful salad. It also blends it with cooked chickpeas for a quick sandwich filling, or spoon it over microwave kale or steamed broccoli florets set on a bed of brown rice for the main course.

Have This!

  • 30 sprigs) flat-leaf parsley
  • Half cup tahini
  • Four large cloves garlic
  • Five tablespoons freshly squeezed lemon juice
  • Two tablespoons water
  • Pinch teaspoon salt or to taste

Do This!

  • Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems.
  • Cut the bunch crosswise into thirds.
  • Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
  • Place the tahini, parsley, garlic, lemon juice, and water into the bowl of a food processor.
  • Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice taste.
  • Add the salt.
  • Refrigerate until needed, for up to 1 week.
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Tahini Yogurt On Turkish-Spiced Chicken Kebabs With Pomegranate Relish

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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.
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Tahini Sauce: Creamy Tahini Dressing with Cucumber and Dill

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This creamy tahini dressing with cucumber and dill recipe delights not just your salad, but every dish that you want to fill in. It also has a ton of vitamins and minerals to power up your day.

Have This!

  • Half cup Tahini Sauce
  • One cup coarsely chopped English hothouse cucumber
  • One-fourth cup buttermilk
  • One-fourth cup sour cream
  • Two tablespoons fresh lemon juice
  • Half teaspoon kosher salt
  • Half cup fresh dill fronds

Do this!

  • Crush cucumber, buttermilk, sour cream, lemon juice, salt, and Creamy Tahini Sauce in a blender until smooth.
  • Add dill and pulse a few more times to combine.
  • Ready to serve
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Tahini Sauce: Creamy Tahini Dip with Avocado Recipe

https://pixabay.com/en/dips-sauces-glass-avocado-tomatoes-623582/

Serve this ultra creamy tahini dip with avocado with grilled meats or roasted vegetables, or use it as a base for herby salad dressing. Besides, the sauce is already nutritious.

Creamy Tahini Dip with Avocado: Have This!

  • Two ripe avocados
  • Half cup plain Greek yogurt
  • Two tablespoons fresh lemon juice
  • One teaspoon kosher salt
  • One-fourth teaspoon cumin
  • Tahini Sauce

Do This!

  • Combine avocado, yogurt, lemon juice, salt, cumin, and half cup Creamy Tahini Sauce in a large bowl.
  • Mash with a fork until smooth.
  • For a smoother texture, purée in a blender.

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.