196 tahini recipes

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

Light hummus made creamy with non-fat yogurt instead of tahini and oil. Just chickpeas, garlic, lemon and cumin blended smooth in minutes for a tangy, low-fat dip to scoop with pita.

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.

Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Grilled lamb kofta seasoned with cumin, cinnamon, turmeric, and allspice, served with a creamy tahini yogurt sauce. Spiced Middle Eastern skewered lamb kebabs ready in 30 minutes.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Crispy pita stuffed with spiced minced meat, garlic, and parsley, grilled to perfection. Juicy, savoury, and aromatic with warm Middle Eastern spices. Perfect with yoghurt or tahini dip.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Filet mignon rolled in crushed coriander, white peppercorns, ancho chili, and cumin, then seared hard for a fragrant North African spice crust. Serve sliced with tomato jam and tahini yogurt for a 15-minute showstopper.