Recipes for Tahini

Ingredients

• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup sliced bell peppers
• 1 cup sliced eggplant
• 2 tablespoons olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sliced carrots, zucchini, bell peppers, and eggplant with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, salt, and pepper to make the glaze.
6. Drizzle the tahini glaze over the roasted vegetables and toss to coat evenly.
7. Return the baking sheet to the oven and roast for an additional 5 minutes.
8. Serve the tahini roasted vegetables hot as a side dish or main course.

Ingredients

• 1 lb chicken breast
• 1/4 cup tahini
• 2 cloves garlic
• 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Skewers

Instructions

1. 1. Cut the chicken breast into bite-sized pieces.
2. 2. In a bowl, combine tahini, minced garlic, juice of half a lemon, olive oil, cumin, salt, and pepper.
3. 3. Add the chicken pieces to the marinade and let it marinate for 30 minutes.
4. 4. Preheat the grill or grill pan.
5. 5. Thread the marinated chicken pieces onto skewers.
6. 6. Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through.
7. 7. Serve the tahini chicken skewers with the remaining lemon wedges and a side of tahini sauce.

Ingredients

• 1 can chickpeas, drained and rinsed
• 3 tablespoons expired but safe tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons water

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin.
2. Blend until smooth, scraping down the sides as needed.
3. Add water gradually until desired consistency is reached.
4. Transfer the hummus to a serving bowl.
5. Drizzle with olive oil and sprinkle with a pinch of cumin.
6. Serve with pita bread, crackers, or vegetable sticks.

Ingredients

• 3 tablespoons expired but safe tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 2 tablespoons water
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the tahini, lemon juice, honey, garlic, and water.
2. Continue whisking until the dressing is smooth and well combined.
3. Season with salt and pepper to taste.
4. Drizzle the tahini dressing over your favorite salad or use it as a dip for fresh vegetables.

Ingredients

• 1 cup slightly expired but safe tahini
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the tahini, brown sugar, and granulated sugar until well combined.
3. Add the egg and vanilla extract to the mixture and mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Enjoy!