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Old 06-13-2011, 10:50 AM
 
Location: Nantahala National Forest, NC
27,091 posts, read 7,518,606 times
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This awesome sesame seed paste is so flavorful.....I use it in making homemade hummus, baba ghanoush, or anytime a recipe calls for peanut butter. It needs salting, but other than that, wow!

Anyone have different ways to use tahini, solo or in recipes??

Thanks,

gbh
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Old 06-13-2011, 10:53 AM
 
Location: La lune et les étoiles
18,261 posts, read 20,156,945 times
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I use it as a sandwich spread and sometimes mixed with chopped basil as a salad dressing.
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Old 06-13-2011, 11:02 AM
 
Location: Nantahala National Forest, NC
27,091 posts, read 7,518,606 times
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sesame/basil, interesting!

Quote:
Originally Posted by calipoppy View Post
I use it as a sandwich spread and sometimes mixed with chopped basil as a salad dressing.
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Old 06-13-2011, 12:15 PM
 
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Face Cream?
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Old 06-13-2011, 01:21 PM
 
Location: Charlotte county, Florida
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Quote:
Originally Posted by bulldogdad View Post
Face Cream?


I never tried it before I thought it was salty... I must be thinking of something else.
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Old 06-13-2011, 01:27 PM
Gue
 
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Made homemade hummus last night with it!
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Old 06-13-2011, 01:27 PM
 
Location: Nantahala National Forest, NC
27,091 posts, read 7,518,606 times
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LOL...did you mean avocado maybe? This is a possible...but tahini is a nut paste..so would be like putting peanut butter on your face.

thanks for trying~





quote=Caligula1;19571812]

I never tried it before I thought it was salty... I must be thinking of something else.[/quote]
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Old 06-14-2011, 11:32 AM
 
2,940 posts, read 4,843,336 times
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Satay. Or if you have any salty or garlicky or spicy sauce, just heat a bit up in a saucepan (even a microwave) and stir in a tablespoon. Tahini gives a creamy nuttiness you can brush on meats like a glaze. It's not just for Middle Eastern recipes. If I have a stir fry and I want a sauce with more body I'll add some in at the end. It kind of acts like cream, except for Asian gravies.
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Old 06-14-2011, 03:12 PM
 
Location: In a house
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The paste itself is similar to, but oilier than peanutbutter. I mix it like this:

1 tablespoon tahini
2-3 tablespoons water
1 teaspoon lemon juice
1 small garlic clove, minced
add water as needed to thin to make a pourable salad dressing.

Pour over meslcun (baby and field greens) salad, with feta cheese, sunflower seeds, pitted calamata olives, diced tomato, a little raw red onion.

I do this fresh each time I make a salad and keep the paste in the fridge. Once it's been mixed up, it's only good for a couple of days. If you only make it as needed, the paste can keep for a good few months in the fridge.

The same dressing is awesome in falafel + pita sandwiches.
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Old 06-19-2011, 03:41 AM
 
Location: San Antonio/Houston/Tricity
43,566 posts, read 62,341,540 times
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I eat like a dip with a fresh, warm pita bread, or make homemade halvah, or salad dressing
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