Tahini (sesame seed paste): what to do with it?

I use mine for a few things

Making tahini sauce for sauteed cauliflower. You saute cauliflower in vegetable oil until it is browned all over and eat it in pita bread with tahini sauce.

1/2 cup tahini (sesame seed paste)

3 gloves garlic, crushed

1/2 teaspoon kosher salt

2 tablespoons olive oil

1/4 cup lemon juice

1 teaspoon parsley, finely chopped (optional)

Preparation:

In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

Mix in parsely

Serve immediately or refrigerate.

You can also serve this sauce over falafel.

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You can also make cold sesame noodles (can be made with tahini or peanut butter). There are many recipes out on the net so I will not provide one here

Baba Ghanoush is also a good use of it. Prick an eggplant all over and place on a grill on medium low heat until partially charred all over. Scoop out the flesh and mix with 1/4 - 1/2 cup tahini, salt, pepper and a few tbs lemon juice

No. you ought to placed alot of sesame seeds interior the recipe to make a small quantity of houmous and upload oil to that. this is easier utilising tahini that's the authentic concern. Jamie Oliver makes hummus without tahini tastes as good and has little fats. wreck chickpeas in a blende upload slightly olive oil , a clove of garlic , chopped purple chilly and a few cumin.

make some chickpea fritters aka felafel's

MediterrAsian.com The Web

Delicately seasoned falafel (Middle Eastern chickpea fritters) served with creamy tahini sauce. Enjoy in pita bread with crisp salad vegetables, or simply by themselves as a delightful appetizer.

Falafel

8 oz (250g) dried chickpeas (garbanzo beans)

1 onion—diced

1 clove garlic—minced

1 tablespoon finely chopped fresh flat leaf parsley

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

6 tablespoons olive oil, for frying

Tahini sauce

2 cloves garlic—roughly chopped

½ cup tahini (sesame seed paste)

½ teaspoon salt

¼ cup lemon juice

¼ cup water

Falafel

SOAK the chickpeas overnight in plenty of cold water, covered, on the kitchen bench (the dried chickpeas will swell to around 3 cups worth of soaked chickpeas). DRAIN the chickpeas well and place in a food processor or blender. PULSE until they form a roughly chopped mixture, then add the remaining ingredients and pulse more, scraping the sides occasionally, until the ingredients are well combined and the mixture holds together (don't over process - you still want a bit of texture). LET the mixture rest for around 30 minutes. HEAT 3 tablespoons of olive oil in a large frying pan over low heat. FORM golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand (dampen your hands first to help prevent sticking). FRY half the patties (about 9) for 5 minutes on each side until crisp and golden. REPEAT the process with the remaining olive oil and falafel mixture.

Tahini Sauce

PLACE all the ingredients into a food processor or blender and process to combine.

Hummus. A creamy and flavorsome blend of chickpeas, tahini (sesame seed paste), garlic and lemon juice.

Spinach & Feta Parcels. A seasoned blend of spinach and feta cheese encased in light and flaky phyllo pastry.

Dolmades. Delicate parcels made from grape leaves stuffed with long-grain rice, toasted pine nuts, fresh herbs and seasonings.

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You can very slowly add water and beat. Keep doing this until it it a runny liquid. Add salt and pepper and something like curry or cumin to taste. Dip bread in it or have it over veggies.

you can make baba ganoush or havlah. I'd likely make more hummus because I love it.

use it as a dip for fruits,thats what we do , fruits that are very sweet are best. it breaks the sweetness, gives kinda bitter taste.