We have a large, unopened can of tahini. What should we do with it? I assume it will last a while, so there’s no urgency. We like just about everything.
A place around here serves tarator sauce with shwarma and it’s incredibly good. It’s some combination of tahini and garlic. I’ve never made it, so I don’t know if this is a good recipe, but it looks promising.
You can make hummus! And, umm, hummus!
(I got nothing. Except hummus.)
Mix well before using. Make houmus.
Sesame noodles was my go to dish for a while.
First possibility: spread copiously on brown bread (preferably with whole grains), add a couple of slices of hard cheese (Cheddar, Parmesan, Gouda). Delicious.
Second possibility: make hummus, spread copiously on brown bread (preferably with whole grains), add a couple of slices of hard cheese (Cheddar, Parmesan, Gouda). Delicious.
I came to the realization recently that I’m just not a big tahini fan. I used to get it occasionally as an ingredient (salad dressing, hummus, tahini sauce for felafel) and would use a little bit and the jar would sit, separating,in the fridge til I got grossed out and tossed it. I just don’t like the chalky texture.
So now I make do with toasted sesame oil, which I also use in Asian dishes, or a handful of whole sesame seeds, which I buy in bulk and keep in the freezer.
Many years ago I worked in a whole-grain bakery, and we made tahini cookies. I’ll give you the ingredients list and you can divide it up to an apprropriately smaller batch.
tahini 9 cups
honey 16 cups
coconut 12 cups
sunflower seeds 12 cups
rolled oats 30 cups
Mix well, 1 ounce flattened balls on greased sheets, about 10 minutes at 350 but be watchful. These go from soft and chewy to rock hard if overbaked. Nowadays I would also use nuts instead of sunflower seeds.
As jsgoddess said: add lemon juice, salt, garlic and water and make tahini sauce. He’re another recipe.
Put it in a squirt bottle and use it on everything.
If you make hummus, mix it up a little. Add oven-roasted bell peppers, carrots, parsnips, etc to the mix. Or do the eggplant- tahini mix, also excellent on many levels.
I like the tahini sauce recipe too.
That’s not hummus, that’s a salad!
Mine’s simply chickpeas, tahini, black olives, lemon juice, garlic, and olive oil.
I’ve always mixed in some water — which thickens it, oddly enough — and stirred in soy sauce ( not the sweet kind ) to preference.
It’s an indescribable, perfect, taste.