Similar Recipes
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Tahini Sauce With Garlic and Lemon
The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.
Chinese Sesame Paste: Ingredients Glossary - The Woks of Life
Chinese sesame paste (zhī ma jiàng, 芝麻酱) is rich paste made from toasted white sesame seeds. Find out how how it's used, and why it's different from tahini.
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Basic Hummus Recipe from Ottolenghi's 'Jerusalem'
A tahini-rich recipe for hummus from Yotam Ottolenghi, one of the most prominent names in Israeli cuisine.
Smooth hummus
Hummus is a staple in our house and this is how I make mine.
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Peanut Buttery Hummus (No Tahini)
Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue!
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DIY Black Tahini and Beet Hummus
Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering.
Hummus Recipe: A Family Favorite - The Woks of Life
This hummus recipe, from Michael Solomonov's Zahav cookbook, yields a smooth, flavorful, restaurant-style dip great with pita or laffa bread.
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Hummus Masabacha (Hummus With Whole Chickpeas)
Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread.
Hummus
Everyone should know how to make a great, classic Hummus. It's incredibly fast and easy, and completely incomparable to store bought.
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Homemade Pistachio Paste
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
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I was never quite happy with the hummus and baba ganoush coming out of my kitchen until I decided to take tahini into my own hands. Making it is actually really simple. I've never looked back to the bottled stuff.
Serve With
Falafels
Falafel salads and wraps are a favourite of Katelyn's but we always struggle to find good falafels in store. So here's a recipe to make them at home and add to a simple (and delicious) salad.
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
Falafel
Crispy outsides, moist and fluffy insides, this Falafel recipe is astonishingly straightforward. Freshly made falafels is one of those foods everyone should experience, at least once!
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Homemade Falafel
Here's a recipe for falafel that's crisp on the outside and light and fluffy on the inside, while still very moist and packed with herb and spice flavor.
Hummus
Everyone should know how to make a great, classic Hummus. It's incredibly fast and easy, and completely incomparable to store bought.
Hummus with Lamb
Take plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
DIY Black Tahini and Beet Hummus
Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering.
Middle Eastern Falafel Crisps with Spicy Red Lentil Dip
These falafel-inspired chickpea crisps are a delicious and creative appetizer or snack to serve guests! The accompanying spicy red lentil dip is the perfect complement.
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Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'
Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame.
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King of Falafel & Shawarma's Falafel from 'New York a la Cart'
I eat a lot of falafel. It can come from a cart, a restaurant, or even a deli case--I don't really discriminate. But I probably should be more picky because most of the falafel out there isn't great. So much of the falafel I find is either greasy and falling apart or dense and dry. But after making King of Falafel & Shawarma's falafel recipe in Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, I may stop buying my falafel pre-made (unless of course I happen to be in Astor...