If there’s one thing I love most about scrolling through food groups on Facebook, it’s stumbling upon those hidden gems that instantly inspire dinner. That’s exactly what happened when I found this ...

Meanwhile, in a small bowl, stir together the butter, tahini, lemon zest, cayenne, and 2 tablespoons each of the parsley and ...

This year’s theme is “food connects us,” something Jews know very well. Food connects us to each other and the world around ...

Grate remaining garlic clove. Whisk together tahini, 2 tablespoons of the lemon juice, and remaining 3 tablespoons water, 1/2 teaspoon salt, and grated garlic in a small bowl. Toss together ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.

This recipe for magical mushroom hummus is tasty, easy to make, and packed with protein thanks to the chickpeas ...

When I need a jar of tahini, I will go out of my way to get my preferred brand, Seed + Mill. I am also magnetically drawn to the company’s kiosk at Chelsea Market in New York. Whenever I am in ...

Taste for seasoning – adding more salt or lemon juice if needed. The tahini sauce will keep for up to a week in a sealed container in the fridge. It may firm up a little in the fridge ...

Add the sweet pepper, go in with the garlic clove, olive oil, vinegar and salt to taste. Give it a blend and then add in the tahini and ice cubes. Blend until smooth pour over a plate garnish with ...