Search Results for “tahini

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18582
tahini-sauce

Tahini Sauce

I prefer the dark roasted variety of tahini from Tohum available at www.tohum.com.

by Ana Sortun

708
baba-ganoush

Baba Ganoush

No Middle Eastern meze table is complete without a bowl of this creamy dip

by Victoria Blashford-Snell and Brigitte Hafner

1768
moroccan-eggplant-with-tahini-yogurt

Moroccan Eggplant with Tahini Yogurt

Preheat oven to 350°F. Pierce the skin of the eggplant with a large kitchen fork. Place in an ovenproof dish and bake for 1 hour unt...

by Christopher Idone

2797
eggplant-with-tahina

Eggplant with Tahina

Baba ghanouj is one of the most sublime eggplant salads of the Middle East. Its name is curious: in Arabic, baba means “father” and ghano...

by Joan Nathan

16146
sesame-mixed-vegetable-noodles-with-herbs

Sesame-Mixed Vegetable “Noodles” with Herbs

One night, our executive sous chef Anthony made an amuse-bouche out of a little bundle of thinly sliced vegetables tossed in a dressing a...

by Sarma Melngailis

18591
creamy-parsnip-hummus-with-parsley

Creamy Parsnip Hummus with Parsley

Hummus versions abound, but most-except for some Turkish recipes-are made with chickpeas and tahini. Hummus means “chickpea” in Arabic, a...

by Ana Sortun

27046
zucchini-hummus

Zucchini Hummus

Traditional hummus is made with cooked chickpeas, which I’ve substituted with zucchini without sacrificing any of the fantastic flavor. T...

by Judita Wignall

24337
kale-tahini-salad

Kale-Tahini Salad

This salad is so hearty and filling, it’s a meal in itself. Spice-phobes can feel free to omit the chipotle; the creamy tahini dressing i...

by Amber Shea Crawley

26133
hummus-bi-tahini

Hummus Bi Tahini

Adjust the consistency of this lemmony hummus by adding water or additional lemon juice. Use it thick as a dip for fresh vegetables or pi...

by Bonnie Tandy Leblang

27040
falafel-and-tahini-sauce

Falafel and Tahini Sauce

You can eat them as is or fill half a pita bread with slices of tomato and cucumber, a small handful lettuce, and as many falafel as will...

by Celine Steen and Joni Marie Newman

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