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

Salt: Enhances flavor balance; use sea salt or Himalayan salt. Tahini: Binds the ingredients and also adds a nutty, creamy ...

Whisk together sugar, tahini, eggs, cocoa powder, sesame oil, vanilla, and soy sauce. Stir in chocolate mixture, then fold in flour until just combined. Scrape into baking pan. Bake until edges are ...

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 ...

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.

Blend some dates and tahini together in a food processor until it turns into a smooth paste. Add some cocoa powder and salt ...

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

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 ...

A creamy, tangy tahini dressing adds yet more protein and ... Toss the chickpeas with the harissa and a sprinkle of salt and roast for 6 minutes before leaving to one side to cool.