Tahini Two Ways

January 28, 2013 § 1 Comment

I love tahini and I love middle-eastern food.
My infatuation with good middle-eastern food has inspired me to use tahini in various ways, both savory and sweet.
Some thoughts about tahini…
Here’s a photo of Tahini that I brought back with me from London.
Two of my favorite brands are Blue Mountain Organics or Artisana
These are tahini date truffles that I made using tahini rather than almond butter from this Sprouted Kitchen recipe.

What is Tahini?
A paste made from ground sesame seeds.
Typically used as the base for many eastern dips and sauces.
Most familiar as an ingredient in hummus

Tahini’s nutritional profile is also pretty sweet:
High in B vitamins
A good source of protein, tryptophan, calcium, and magnesium
Tahini 2 Ways
Sweet: Try it in a sweet recipe like the one above or, add a small amount to hot chocolate for a warming winter treat.
Savory: Combine 3 tbsp of tahini with 1-2 tablespoons of lemon juice, 2 tablespoons white miso and 3 tablespoons water (add more for thinner consistency) and mix well for a smooth consistency. You can use this dressing on roasted cauliflower, butternut squash, or avocado to name a few. Pictured above, is a salad composed of roasted butternut squash and red onions with kale.



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