Tag Archives: tahini recipes

Cinnamon Tahini Cookies

Middle Eastern food is having a big moment in the food world. Along with that trend baking with tahini seems to be everywhere.  I always have a jar of tahini in my home, it has so many uses from making hummus to salad dressing and sauces. I love the results when I have used tahini in my baking. This cookie has easily become a family favorite. A cookie that is slightly crisp thanks to being rolled in black and white sesame seeds, warm from the cinnamon and a light nutty flavor from the tahini. The cookies last for a week stored in an airtight container. (Although the cookies never last that long). You should definitely give this cookie recipe a try!

From by the bay, wishing you great tahini food memories!

Cinnamon Tahini Cookies

Recipe adapted from Martha Stewart, “Martha’s Tahini Cookies”

Makes approximately 32 cookies

Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla
  • 1/2 cup tahini, well mixed
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup lightly toasted sesame seeds, white or black and white mixed

Directions

Preheat the oven to 350 degrees. Line four baking sheets with parchment.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, egg, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in tahini. Reduce speed to low; beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.
Spread sesame seeds on a shallow dish. Scoop 1 round tablespoon of dough; roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to prepared baking sheet. Repeat with remaining dough, spacing 3 inches apart. Bake, rotating halfway through, until golden brown, about 18 to 20 minutes. Transfer sheets to wire racks; let cool completely

 

Roasted Sweet Corn Hummus

Inspired by my quest to enjoy the sweet corn this summer which is really at it’s height of flavor I’ve continued to explore using corn in different recipes. This roasted sweet corn hummus has become an instant favorite. It’s also the perfect way to use any leftover corn you might have after a meal, that said don’t wait for leftovers, this recipe is one you will want to try immediately! I was looking for the perfect balance of corn, chickpeas and tahini … 4 ears of corn is perfect to achieve a strong taste of corn in every bite – but the recipe is forgiving so feel free to adjust based on the amount of corn you might have available.

From by the bay, wishing you sweet corn food memories!

Maryann

 

Roasted Sweet Corn Hummus

Ingredients

4 ears of fresh corn, shucked

15 ounces ready to eat chickpeas, drained and rinsed

1/2 cup tahini

6 tablespoons water

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon ground cumin

1 1/2  teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Optional: additional olive oil and coarse sea salt ( such as Maldon)

Directions

Preheat oven to 425 degrees F.  Wrap corn in a piece on aluminum foil , place on a baking sheet and in the oven for 30 minutes. Remove from oven and take corn out of the foil and place directly on the rack in the oven for another 15 minutes. Remove from oven and cool. Cut kernels off the cob and place half of the corn, into a food processor. Add remaining ingredients and blend until smooth. Reserve 2 tablespoons of the fresh corn kernels and place remaining corn into the food processor. Blend until corn is not quite smooth, so there is some texture to the hummus. Place in a covered container and chill for two hours before serving. To serve place in the shallow bowl. Drizzle hummus with olive oil, sprinkle remaining corn kernels and a touch of coarse sea salt.

Grilled Eggplant with Creamy Tahini Dressing

Here is a recipe to make use of the abundance of delicious eggplant available this time of year. i like to use petite heirloom eggplant such as  fairy tale or Japanese for this recipe, although you can use the larger purple eggplant if that is what is available just slice lengthwise in 1/4 inch to 1/2 inch slices. This is a great side dish, I love serving with grilled baby lamb chops, especially if you use the same tahini sauce drizzled on top of your grilled chops. Sublime!

From by the bay, wishing you yummy eggplant food memories!

Maryann

blog eggplant tahini

Grilled Eggplant with Creamy Tahini Dressing

Ingredients

  • 2 pounds assorted Japanese or fairy tale eggplant
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon mint leaves to garnish

Directions

To make dressing

Whisk together tahini, lemon juice, 2 tablespoons olive oil, cumin, cayenne, and ¼ cup water until smooth. Add salt and pepper and whisk again.

To prepare eggplant

Cut eggplant into lengthwise slices, depending on your width you can cut in half or into widths of 1/4 inch to 1/2 inch. Coat with the additional olive oil. Grill on a medium heat until eggplant starts to brown 1 to 2 minutes and then flip to brown the other side. Pull off the heat and place on a platter. Sprinkle with salt and pepper and then drizzle with the tahini dressing. Garnish with chopped mint. Serve immediately or at room temperature within the hour.