Sesame Tahini, advice and recipes?

Question

I make Hummus with the Tahini and it is great! Does anyone know any different recipes that use Tahini? also, I buy the Tahini in a can, but it seperates the oil from the actual paste.therefore it is hard to scrap off the bottom and mix up before using it. Does anybody know an easier way to get the Tahini loosened out of the can?

Answer 1

http://www.epicurious.com/recipes/food/v...

Answer 2

Baba Ganouj is another middle eastern dip that uses Tahini. And I have the same problem you do with it separating and no solution.

1 medium eggplant

oil

3 tablespoons tahini

juice of one large lemon

1 clove garlic chopped fine

salt

chopped parsley

Wash and dry eggplant. Place in an oiled pan (lined with foil helps with cleanup) under the broiler. Broil, turning several times until evenly charred and tender (like roasting bell peppers). Let cool, remove skin and mix eggplant with remaining ingredients (except parsley). Sometimes I stir in a big spoonful of plain yogurt - kind of lightens and brightens it up. Chill for at least an hour. Serve cold or room temperature sprinkled with parsley.

Answer 3

Have you ever tried peanut butter?

When I first heard about using it for Hummus I thought it might not taste good. Then one day I wanted hummus but did not have tahini, so I tried the peanut butter. It is really pretty good. It gives a sweeter taste and is misses that roasted flavor a bit but it is a great substitute. The bonus is that it is cheaper and it does not go to waste if you like peanut butter that is.

Answer 4

I cook rice & veggies with curry powder & other herbs & stir tahini in afterward (about 1 T. per serving) & sometimes add my own chutney on top.  The chutney is really just cooked apples with a date & some spices like cardamom & garam masala.  

I do the same with quinoa instead of rice, again adding the tahini at the end.  Sometimes I add canned pineapple to that.

The veggies I prefer are carrot, chard, zucchini, broccoli, & frozen peas.  I mix small amts of each, sometimes cutting up several days worth in advance & storing in a plastic container, ignoring the concerns of many over the risks of plastic.

Also, when I fry tofu (in slabs like Spam), I often cut it into cubes afterward, mix it with cooked veggies, & make a sauce out of tahini mixed with the cooking juice from cooked apples.  Any juice will also thin it.  The tofu, veggies, & tahini go very nicely on a soft burrito, just heated in a frying pan.  It's great that tahini will keep veggies, etc. from falling out of burritos so much.  They still may fall out a little bit.  I love soft burritos.  I always pick them up instead of struggling with a fork.  

I also make buckwheat burgers & make the same tahini sauce & veggies & put it in a burrito or not.  A little mustard is ok, too.  Yum, yum.

I buy tahini in a glass jar & try to stir it up really well before using.  I keep it refrigerated after opening.

Hope something here will appeal to you.