tahini

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.

Zahav’s Hummus ‘Tehina’

chickpeas

baking soda

lemons

garlic,

salt,

sesame tahini

cumin,

Paprika,

Olive oil,

parsley,

In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.

In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.

While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.

Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.

To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.  

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cornstarch

cocoa powder

chocolate,

virgin coconut oil

tahini, divided

eggs

sugar

¼ cup (packed) light brown sugar

salt

vanilla extract

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

BEST tahini sauce recipe with lime juice, fresh garlic and parsley! Serve it as part of your<a href="https://www.themediterraneandish.com/mezze-how-to-build-the-perfect-mediterranean-party-platter/"> mezze</a> table, or use it to jazz up sandwiches like<a href="https://www.themediterraneandish.com/how-to-make-falafel/"> falafel pitas</a> or <a href="https://www.themediterraneandish.com/chicken-shawarma-recipe/">chicken shawarma</a>; or to drizzle on things like <a href="https://www.themediterraneandish.com/best-roasted-cauliflower-recipe/">roasted cauliflower</a>. The possibilities are endless!

Tahini Sauce Recipe (How to Make Tahini)

garlic

tsp salt

tahini paste

lime juice (or lemon juice, if you prefer)

water,

parsley

Using a mortar and pestle, crush the garlic cloves with the salt into a paste (or mince the garlic and season with salt.)

Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.

Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

This is delicious! I added some pparikanand cumin to it because I didn’t have any Lesley available. I’m looking forward to trying it as written next time.

Thank you, Suzy!  We discovered a farm down the road with fresh, local ground lamb!  I am using your recipe for lamb burgers, and just made this tahini sauce for them as well.  I did not have parsley, being limited with Covid etc...but I have fresh mint from my garden and I had just purchased some fresh spinach.  So I chopped and combined them for the sauce and....perfection!  Looking forward to dinner.
Love your website, and plan to return often.

Followed the recipe and it was sooooo yummy! I'll be putting that sh*t  on everything! 🤤

https://www.youtube.com/watch?v=2ug2Eldj374

You'll love this easy, authentic tahini sauce recipe with garlic and lime juice. For my Egyptian version, I add a little fresh parsley! So fresh and packed with flavor. I use this sauce on almost everything! 

I love this tahini sauce in my sandwiches, especially falafel and shawarma sandwiches! Drizzled over kabobs or just as a dip with veggies. So many ways to use it! 

Here's the Printable Recipe: https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/

Don't forget to give me thumbs up and leave a comment below!  

Subscribe to my channel: https://www.youtube.com/channel/UCVn4warYFHUopwaO4uR--jw?view_as=subscriber

Visit The Mediterranean Dish store for the BEST olive oils, spices and more: https://www.themediterraneandish.com/store/

BEST Authentic Tahini Sauce Recipe

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lemon juice

lamb

mint

onion

garlic cloves,

paprika

cumin

coarse kosher salt

black pepper

cayenne pepper

onions,

finely chopped drained roasted red peppers

water

(or more) pomegranate molasses**

Italian parsley

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

Hummus made from white beans, with delicious Mediterranean toppings!

Silky Smooth White Bean Hummus, Meditteranean Style

pine nuts

za'atar spice

garlic, chopped

(14.5 ounce) can white beans, drained, and liquid reserved

stirred tahini

California Olive Ranch Everyday Olive Oil

bean water

Place the garlic, beans, tahini, and olive oil...

Place the garlic, beans, tahini, and olive oil in a food processor. Blend and processor for 20 seconds, stop to scrape sides, then blend for 20 more seconds.

Add bean water, lemon juice, salt, and black...

Add bean water, lemon juice, salt, and black pepper. Puree for two minutes, just keep it buzzing, to create the really really smooth texture.

At this point you're ready to garnish and...

At this point you're ready to garnish and serve. But if you'd like it to be a little thicker, you can refrigerate for 15 minutes. Spoon into bowl and top with parsley, pine nuts, za'atar, and artichokes. Serve.

Black tahini noodles

150 g fine rice noodles

limes

punnet of cress

g black sesame seeds

teriyaki sauce

How do you improve on something that’s already pretty beloved? For starters, you could make it accessible without sacrificing quality. Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, “Israeli Soul,” the two came up with this smart improvement, done in a fraction of the time of the original. It’s just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. (Another advantage? No leftover tahini languishing in the back of your fridge for months.) The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal.

5-Minute Hummus

lemon,

(16-ounce) jar tahini

chickpeas,

Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.

Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.

Vegan Tahini and Chocolate Chip Weed Cookies

(1/2 cup) mix of vegetable oil and cannabis-infused oil

(1/3 cup) tahini (, well mixed)

60 (1/4 cup) water

tsp vanilla extract

(1 cup) light brown sugar (, packed)

(1 ½ cup) all-purpose flour

½ tsp baking powder

½ tsp baking soda

cinnamon

(1 cup) chocolate chips (or chocolate wafers)

Flaked sea salt

Preheat your oven at 350F or 189C

In a large bowl, whisk together all the wet ingredients until smooth.

Add all the dry ingredients at once and mix with a wooden spoon until just combined.

Stir in the chocolate chips and divide the dough into 18 equal balls.

Place the dough balls on a parchment-lined baking sheet,  and sprinkle with the flaked sea salt. I like to place one small ice cream scoop of dough on the baking tray, and then top it off with an extra 1/2 small scoop, for a perfectly thick cookie.

Sprinkle the flaked sea salt over each raw cookie dough balls.

Cook in the middle of your oven for 10 to  12 minutes,  or until the edge becomes slightly brown. Do not overcook.

Enjoy!

This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Is it too terrible to say that I think of it as Middle-Eastern nachos? 

Beef and aubergine fatteh 

pitta

Greek-style yoghurt

tbsp tahini,

lemons, juice only

garlic cloves, crushed

1–2 tsp sea salt flakes,

pomegranate seeds

grams/1¾oz pine nuts

tbsp mint leaves

olive oil

onion,

aubergine,

tsp cumin

tsp coriander

tsp Aleppo pepper

500 grams/1lb 2 ounces beef mince

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don’t try for perfect grill marks. Remove vegetables from the grill when they are just done. They’re topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Grilled Summer Vegetables With Tahini Dressing

tahini,

cayenne

garlic cloves, grated or pounded to a paste

plain yogurt (not Greek-style yogurt)

Kosher salt

red onions, peeled

Kosher salt and black pepper

red bell peppers

zucchini, yellow summer squash, pattypans

eggplants (or 4 small Japanese eggplants)

tomatoes

Paprika

mint, dill, parsley and cilantro,

Lemon wedges,

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.

Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.

Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.

Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.

Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.

Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.

Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don’t fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.

Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.

Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

This creamy, easy, and hearty Vegan Pumpkin Tahini Soup is all you need to satisfy your need for something savory and creamy this autumn.

Vegan Pumpkin Tahini Soup

700 gr steamed pumpkin

vegetable milk

yeast

tbsp tahini

sage leaves

tsp sea salt

nutmeg

Peal the pumpkin and the onion, cut them in big chunks and steam them until tender. Shouldn’t take more than ten minutes.

Place all your ingredients in a  food processor, and mix until it looks smooth.

Taste for texture and adjust if needed.

Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired with quinoa, making it full, protein-dense meal. Note, too, that the leftover katsu here reheats nicely: Simply put it in your oven at 400 degrees, and bake for 10 minutes.

Crisp Tofu Katsu With Lemon-Tahini Sauce

eggs,

panko bread crumbs

tofu, cut

shiitake mushrooms,

red quinoa,

safflower or canola oil

Dijon mustard

soy sauce

garlic (about 1 large clove)

cauliflower florets, thinly sliced (2 heaping cups)

Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.

Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.

Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.

Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.

In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.

Top 40 tahini recipes from across the web

The most viewed tahini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zahav’s Hummus ‘Tehina’

Gluten-Free Chocolate-Tahini Browni...

Tahini Sauce Recipe (How to Make Ta...

Lamb Köfte with Yogurt Sauce and Mu...

Silky Smooth White Bean Hummus, Med...

Black tahini noodles

5-Minute Hummus

Vegan Tahini and Chocolate Chip Wee...

Beef and aubergine fatteh

Grilled Summer Vegetables With Tahi...

Vegan Pumpkin Tahini Soup

Crisp Tofu Katsu With Lemon-Tahini ...

Marbled Tahini Cookies

Salted Chocolate Halva

Tahini Linzer Torte Bars

Sesame Noodles With Crispy Tofu

Raw And Crispy Kale Salad With Ging...

Hoisin-Glazed Pork Chops

Tahini Recipe (Super Easy &Amp; Cre...

Air Fryer Falafel

Tahini Cauliflower With Caramelized...

Muhammara

Raw and Roasted Dinner Salad

Crispy Roasted Broccoli with Tahini...

Vegan Brownies With Tahini and Halv...

Hummus

Avocado Hummus Recipe by Tasty

Tahini-Glazed Carrots

Sweet Potatoes With Tahini Butter

Grain-Free Tahini Granola

Moroccan Lemon and Cardamom Meatbal...

Sweet Potatoes with Tahini Butter

Salted Tahini Chocolate Chip Cookie...

Sesame Tofu With Broccoli

Tahini Brownies Recipe

Soba Noodles With Crispy Kale

Farro Broccoli Bowl With Lemony Tah...

Roasted Sweet Potatoes with Miso-Ta...

Thick Halva Chocolate Chip Cookies

Eggplant Puree Recipe by Tasty

The most viewed tahini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine