Besides the obvious answer of make hummus till you croak, what should I make that uses tahini? Also should I refrigerate the can once I open it? I am going to try to make hummus obviously, but I doubt mine will be as good as Sabra can make it so I want some other applications.
I’ve made a great dip using three parts soft tofu, two parts tahini, and one-half part tamari (proportions approximate from memory). Great with pita chips or sliced up pitas…TRM
Make tahini cookies: Allrecipes | Recipes, How-Tos, Videos and More
Very, very moreish.
Or substitute tahini for peanut butter in cold sesame noodles: The Daily Beast: The Latest in Politics, Media & Entertainment News
I’m not seeing too much wrong with the “make hummus till you croak” option, personally. Also, don’t think you can’t make it as well as a commercial brand: homemade hummus is often better. Also, hummus ain’t hummus. You can make it taste quite different by varying the proportions slightly.
Finally, tahini can be good in some stir fries.
Shabu shabu with sesame dipping sauce. Although I toss rice vinegar, Sriracha, and sesame oil into the sauce.
There is a medieval persian version of hummus where walnut is substituted for the chick peas called White Sals.
White Sals (Walnut Dip)
(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.)
White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice.
1 c. walnuts
2 (or 1 very large) cloves garlic
1/8 tsp. black pepper – ground
1/8 tsp. cinnamon – ground
1/8 tsp. ground mustard
3 Tbsp. tahini
2-3 Tbsp. lemon juice
In a food processor combine walnuts and garlic until they form a smooth paste. Add spices and the tahini. Process until the mixture is uniform. Add lemon juice until mixture forms a thick paste