I always have a jar of tahini, a Middle Eastern style of sesame paste, in my refrigerator. It used to last for ages because I really only used it in hummus and baba ghanoush. But not anymore. I think it’s probably the Ottolenghi books and a trip to Israel a few years ago that inspired me to use tahini more often. This rich nutty butter is a fantastic ingredient to use with all kinds of things. I particularly tahini with cauliflower, either in Warm Cauliflower Dip or on Roasted Cauliflower. Or start by making tahina, which is a sauce made with tahini, garlic, lemon juice and enough water to turn the mixture white and creamy. It’s good as a dip with pita, falafel, meatballs and more. My formula is about 1/2 cup tahini, juice of one lemon, salt, a small clove of finely mashed garlic and just enough water to make turn the sauce creamy and white.
|Upper left Sesame King light roast, upper right MaraNatha, lower left Sesame King roasted, lower right Whole Foods|