I know we have tahini fans here

iVillage Member
Registered: 02-19-2003
I know we have tahini fans here
12
Thu, 04-08-2010 - 4:10pm

So I knew I had to share 5 Creative Uses for Tahini.


http://www.ivillage.com/daily-feed-five-creative-uses-tahini/3-a-142610?ice=iv:mb:msg:ab


There's really some creative ways to use up some leftover tahini.


I know for a fact my sister has some in her fridge from the last time she made hummus.


What are

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iVillage Member
Registered: 10-30-2003
Thu, 04-08-2010 - 6:49pm
No tahini here. I'm not a big fan of sesame seeds, though
I've been known to put them on homemade bread. I hate
hummus (garbanzos/chickpeas -- eeeew) and have never had
the sesame paste in anything else.


font-size: 14pt;">Susan


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iVillage Member
Registered: 03-19-2003
Thu, 04-08-2010 - 9:45pm

I'm with Susan...no Chick peas, garbanzo beans...you just can't disguise that sort of BAD

hunk 'o, hunk 'o burnin' heartburn!

Avatar for emty_nstr
Community Leader
Registered: 05-25-1999
Fri, 04-09-2010 - 11:10pm

Trying to make healthy things I finally found Tahini and bought a jar. I made Hummus. Chic Peas have this dry bean flavor the only thing you could call it is healthy......well I made it. I put garlic, lots of garlic and olive oil salt. In the end it tasted like dry nasty beans with garlic, salt and olive oil.....but the Tahini for me I couldn't taste it over the beans....Hubby loved it....I about gagged.....LOL


iVillage Member
Registered: 03-19-2003
Sat, 04-10-2010 - 12:48pm

I guess tahini is like cilantro; people either love it or hate it, no middle ground.

hunk 'o, hunk 'o burnin' heartburn!

Community Leader
Registered: 01-25-2000
Sat, 04-10-2010 - 3:27pm
Yep, I am a tahini fan. I also love Halvah.
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iVillage Member
Registered: 10-30-2003
Sat, 04-10-2010 - 8:32pm

I'll take the middle ground on celery and coconut.
Love or hate all the others.


font-size: 14pt;">Susan


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iVillage Member
Registered: 02-12-2010
Sun, 04-11-2010 - 10:47am
My favorite kid of dip :)
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iVillage Member
Registered: 02-19-2003
Mon, 04-12-2010 - 10:35am

Linda,


Do you use tahini for anything other than hummus?




iVillage Member
Registered: 10-30-2003
Mon, 04-12-2010 - 8:16pm

I found a couple of interesting uses for tahini:

Onion and Tahini Crusted Mackerel Recipe

Ingredients:

* 4 fillets of mackerel (trout is a suitable alternative)
* 4 onions
* 4 cloves of garlic
* 2 tbsp olive oil
* 2 tbsp lemon juice
* 1 1/2 Tbsp tahini
* Salt and pepper

Method:

1. Peel and slice the onions into rings
2. Peel and finely chop the garlic or crush it through a garlic press
3. Gently sauté the onion and garlic until softened but not brown
4. Remove from heat
5. When it’s cooled a little, mix in the tahini and lemon juice and season well with the salt and pepper and blend together well
6. Put the fish fillets on a greased baking tray and then spread the tahini mix over the top of them
7. Bake in the oven on gas mark 4, 180 C, 350 F for half an hour or so until the fish is cooked
8. This fish dish can be served as either a starter, with a little bit of green salad on the side, a lunch dish with olive oil roasted cherry tomatoes and a hunk of granary bread, or as a main course with rice and peas
9. As an alternative to fish, the onion and tahini sauce could also be used to top chicken drumsticks or filleted chicken breasts.

Grilled Eggplant and Sesame Dip

* 1 aubergine (eggplant)
* 2 cloves garlic
* 2 tbsp tahini
* 2 tbsp lemon juice
* 1 tbsp sesame seeds
* Salt and black pepper

Method:

1. Toast the sesame seeds lightly for a few minutes either in the oven or under the grill but try not to let them brown because they will become bitter
2. Make slits in the skin of the aubergine to stop it exploding under the heat of the grill and gently grill until it’s cooked through
3. Allow it to cool then remove the skin and put the vegetable flesh in a blender along with the tahini, lemon juice, garlic and a couple of twists of salt and pepper
4. Whiz up into a smooth paste, stir in the toasted sesame seed and serve as a first course dip with thin strips of carrot, cucumber and pitta bread or even on top of blini, garnished with a sprig of parsley or a tiny twist of fresh lemon
5. This would also be nice served in the middle of a hot, cooked globe artichoke for lunch


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Avatar for indexlady
iVillage Member
Registered: 03-29-2003
Thu, 04-15-2010 - 5:30pm

I mix tahini with a sweetener: honey, maple syrup, whatever I have on hand. Then, I use it like peanut butter.... with bananas in a tortilla or pita (I use gluten-free tortillas), or on rice cakes, etc. Sweeten to taste.


I've also been known just to eat the sweetened tahini out of a bowl. It's pretty similar to halvah in taste, but not texture (at least not the halvah I've had).


I've also mixed in a bit of dry milk powder to firm up the texture a bit and boost nutrition. Go lightly and gently, tasting to not get too much.

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