Tuesday, May 26, 2009

Sesame seed butter (aka Tahini)

Tahini shows up in a lot Middle Eastern dishes. Drizzled over falafels, whipped into hummus or mixed into chickpea salads. Lately I can't get enough of it. I love the slightly bitter yet nutty flavor of raw tahini. Lemon is the perfect complement. I finally bought some from Whole Foods last week to use in this recipe.

I've been dressing up my salads recently. Red wine vinegar (or balsamic) mixed with olive oil is a classic, but lemon-tahini dressing is upscale. 

It's a much better alternative to processed salad dressings, and its very easy to make. 
Go ahead, try it.

Lemon Tahini Dressing
1/4 cup tahini
1/4 cup warm water
3 tbsp lemon juice
1 or 2 cloves of garlic, minced
Cumin (toast the seeds)
*Splash of red wine vinegar if needed.

Mix equal parts tahini and warm water. 
Whisk in lemon juice (and red wine vinegar, if needed). 
Mix minced garlic, cumin, cayenne and salt in a mortar & pestle. 
Blend all ingredients together. 

*A great dressing to add to chickpea, asparagus or other green salads.

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