This delightful recipe for Middle Eastern hummus paired with pita chips is one of my favorite snacks. It’s not only simple to ...

½ cup plus 1 tablespoon (143 grams) tahini, preferably Soom brand, at room temperature ½ lightly beaten large egg (25 grams) ¼ teaspoon (1.25 ml) pure vanilla extract ...

Add chickpeas, onion, parsley, coriander, chilli, garlic, salt, ground spices, baking powder ... Add half a bottle of Birch & ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

In a small bowl, whisk together the ⅓ cup tahini and oil; set aside. In a large bowl, whisk together the cornstarch, 1 tablespoon za’atar, 1 teaspoon salt and ½ teaspoon pepper. Add the sweet ...

In a small bowl, whisk together the ⅓ cup tahini and oil; set aside. In a large bowl, whisk together the cornstarch, 1 tablespoon za’atar, 1 teaspoon salt and ½ teaspoon pepper. Add the sweet ...

Preheat the oven to 425 degrees. Whisk together the tahini, olive oil, juice from half the lemon, 1 teaspoon salt, cumin and pepper. Place the sweet potato wedges on a large, rimmed baking sheet.