Content Overview:Who doesn't like hummus? We certainly love it, and probably millions more around the world do too, because hummus deservedly gets the title of one of the most popular sesame tahini recipes in the world.
Sesame tahini is a star in the kitchen, helping us to enrich sauces and make them more complex and appetizing, pastas more interesting, cookies nuttier and entrees creamier and more satisfying. Here are some of our most favorite sesame tahini recipes worth trying.
Sweet potato, sesame tahini and za'atar appetizer
Because the base of this recipe is so simple - it's mostly sweet potatoes and tahini - the homemade zaatar (a blend of Middle Eastern spices) really helps the flavors stand out.
This recipe makes a little more za'atar than you'll actually need, so use the leftovers to drizzle over roasted vegetables or bread dipped in olive oil.
Ingredients:
- 2 small sweet potatoes, cleaned
- 1 tablespoon raw sesame seeds
- 1 tablespoon ground fresh thyme
- 1 tablespoon sumac
- Coarse sea salt
- 2 tablespoons sesame tahini
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- A few drops of your favourite hot sauce
- Freshly ground black pepper
- 1 teaspoon extra virgin olive oil
Directions:
Step 1 Preheat the oven
Step 2 Prick the sweet potatoes with a fork and wrap each tightly in foil. Place on a baking sheet and bake until potatoes are tender, about 1 hour. Unwrap and set aside to cool completely.
Step 3 To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
Step 4 Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few grinds of pepper and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper if needed.
Dressing with sesame tahini and ginger
This is another one of the many sesame tahini recipes that you will simply fall in love with. This flavor-packed, addictive dressing will add good flavor to just about anything, including cold salads with noodles.
Ingredients:
- 3 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons sesame tahini
- 1 1/2 teaspoons sugar
- 1 teaspoon finely grated peeled ginger
- 1 garlic clove, finely grated
- 1/2 cup vegetable oil
- 1 1/2 teaspoons toasted sesame oil
Directions:
Whisk the lemon juice, soy sauce, tahini, sugar, ginger and garlic in a small bowl to combine. Gradually add the vegetable oil followed by the sesame oil, stirring constantly until a homogeneous mixture is obtained.
Yes, it really is that simple, which is why we are in love with this dressing and boldly declare it one of the best and quickest sesame tahini recipes.
Cookies with sesame tahini
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup room temperature unsalted butter
- 3/4 cup sugar
- 3 tablespoons honey
- 3/4 cup sesame tahini
- 1/4 cup toasted sesame seeds
Directions:
Step 1Place the racks in the upper and lower thirds of the oven and preheat over medium heat. Whisk flour, baking powder and salt in a medium bowl.
Using an electric mixer on medium speed, beat the butter, sugar and honey in a large bowl until the mixture is light and fluffy, about 3 minutes.
Whisk in the sesame tahini, then add the dry ingredients in 2 batches, whisking after each addition until fully blended. The batter will be slightly sticky.
Step 2Place the sesame seeds in a small bowl. Scoop out tablespoons of the dough and form into balls.
Dip one side of the balls in sesame seeds, press to make it stick, and place sesame side up on a baking sheet covered with parchment paper, spaced apart.
Bake cookies by rotating baking sheet halfway through until golden brown, about 13-15 minutes Let cool on baking sheet (cookies will firm up as they cool).
Oatmeal with pumpkin and sesame tahini
Have you ever tried to make a big batch of oatmeal at the beginning of the week, ready to reheat for breakfast the following days?
This recipe is a favorite fall way to top oatmeal that will help you flavor classic oatmeal in an interesting way and diversify your breakfasts.
Instead of stirring the pumpkin into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping - a few heaping tablespoons per serving is enough to give your breakfast an autumnal flavor.
Ingredients:
- For the oats
- 2 tablespoons plain butter or vegan butter
- 1 cup oatmeal
- 1 cup whole milk or nut milk
- 3 cups water
- 1⁄2 teaspoon salt
- 1 cup roasted pumpkin puree
- For the topping
- Well-mixed tahini
- Maple syrup
- Brown sugar
- Salt
Preparation:
Step 1Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring frequently, until they begin to take on a toasty aroma and darken, about 3 to 4 minutes. Make sure they don't burn.
Pour in the milk and water and season with salt. Bring the porridge to the boil, then stir once, partially cover the pan and reduce the heat to a gentle simmer. Cook for 20 minutes. Stir in the pumpkin puree, then remove from the heat. The porridge will thicken as it cools, so stir in extra water or milk when reheating.
Step 2To serve, spoon the hot porridge into bowls. Top each serving with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a generous pinch of salt.
Vegan burger with chickpeas, mushrooms and sesame tahini
It only takes 10 ingredients and a little time to make homemade vegan burgers that are packed with dynamic flavor and texture.
Mushrooms add a rich umami flavor to vegan burgers and are low in sodium and saturated fat. We then mix these mushrooms with roasted chickpeas, fluffy quinoa, sesame tahini and creamy miso.
Combined with the extra fiber from the chickpeas and quinoa, this is a great burger option suitable for lowering cholesterol levels.
The process requires a bit of planning - you want to freeze the chickpea and mushroom burger patties for about two hours, so that they retain their integrity before being baked.
They'll then be as juicy and crispy as your favorite smash burger. And having a ready batch in the freezer means access to an easy and quick dinner for any night of the week.
Ingredients:
- ½ cup red or black quinoa, rinsed
- Salt
- ½ cup extra virgin olive oil, plus a little extra for drizzling
- 2 (cans of chickpeas, rinsed, drained
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 250 g mushrooms cut into small pieces
- ¼ cup sesame tahini
- ¼ cup white miso
- ¼ cup oat flour or all-purpose flour
- 8 slices of cheddar or another type of cheese to suit your taste
Mayonnaise, mustard, hamburger buns, shredded iceberg lettuce and sliced pickles (optional)
Preparation
Step 1Cook quinoa in a large pot of lightly salted boiling water, stirring occasionally, until tender - about 8-10 minutes. Drain well and let cool for at least 10 minutes.
Step 2Meanwhile, heat ¼ cup oil in a large nonstick skillet over medium-high heat. Add the chickpeas (make sure they are well drained) and cook, stirring occasionally, until lightly browned - 8-10 minutes.
Add garlic powder and paprika and stir a few times to season evenly. Transfer to a large bowl and let cool for about 5 minutes.
Step 3Add mushrooms, tahini, miso and ¼ cup oil to the bowl with the chickpeas and mash with a potato masher or fork to combine. Add the quinoa and flour and blend until the mixture holds when you squeeze it in your hand.
Taste and season with salt if necessary. Form 8 patties and arrange them on a parchment-lined baking sheet. Freeze until firm, usually about 2 hours. At this point, the meatballs can be baked or can remain frozen for up to 3 months.
Step 4Preheat oven to medium heat. Brush the frozen meatballs liberally with olive oil on both sides, place them on a rimmed baking sheet. Bake the meatballs until browned and crisp, 25-30 minutes. Place a slice of cheese on each meatball and bake until the cheese is melted, about 1 minute.
Step 5Spread mayonnaise and mustard on each of the two halves of the cut buns. Place burgers on bottom buns. Top with lettuce and pickles (if desired) and close burgers.
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