I was reading the current issue of Cooking Light. The issue has a boatload of holiday ideas. On pg 145 is a recipe for pear topped toast with honey tahini ricotta. Man does that say breakfast.
It got me thinking of tahini well beyong a hummus ingredient. Tahini drizzled on roasted carrots has been included in at home meals for some time. In place of pb in baking too but Im curious to learn your ideas for using tahini in a recipe.
Iāve used tahini as a stand alone dip with garlic and lemon juice with out garbanzo beans. Dessert as was mentioned and Iāve used it as a base for salad dressings
Well, iād say about 90% of Ottolenghi ās recipes use tahiniā¦! Haha, not really kidding.
Iāve made his tahini sauce many times, basically equal parts tahini and plain regular (not greek) yogurt, lemon juice, a clove of fresh garlic, salt. Tasty and tweak it as you go, a micrograter is best for the garlic and just whisk everything
He uses it often of roasted vegetables, also works great as a salad dressing.
I donāt recall the exact recipe or website but another great use is to make a basic vinegrette but add a few TB of tahini, then toss veggies in it, and then roast the veggies. It creates like a marinade that works great with anything from brussel sprouts to cabbage wedges
This tahini choco chip cookie recipe made the rounds a while back- I donāt do much baking but my mom bakes a lot and has made these several times for happy recipients
Curious - what does the adding of tahini do? Make them āhealthierā (more reasons to eat chocolate chip cookiesā¦) or does it sub for other oils/fats/moisture?
Itās a substitute for peanut butter. I donāt care for these myself because I donāt much care for peanut butter-chocolate cookies. I prefer walnuts or pecans in chocolate chip cookies but for the chocolate chip-peanut butter cookie people (apparently a lot of people) they 're great. Mr Rat is a big tahini user.
Ok, that makes sense. I much prefer oatmeal chocolate chip cookies, and with a little bit of sea salt on top.
I primarily use tahini for hummus and making ācheung funā (rice noodles) sesame dipping sauce, but when I have a hankering for sesame noodles, I find tahini mixed with peanut butter seems to be the best taste and texture for that purpose.
Iāve done the tahini afterwards tok, which is certainly tasty too, somehow i liked tossing with the tahini vinegrette for lack of a better description, seems to be more integral to the veg vs dip/sauce