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Garlic, Spinach, and Chickpea Soup
Soup American

Garlic, Spinach, and Chickpea Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
  3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
  4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Lemon Tahini Yogurt Sauce
Appetizer American

Lemon Tahini Yogurt Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Chia Milk
Breakfast American

Chia Milk

4.5

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine 3 cups water, chia seeds, and walnuts in a bowl; stir to prevent clumps from forming. Let soak for 8 hours to overnight.
  2. 2 Pour chia seed mixture into a blender; add 1 cup water, tahini, honey, and vanilla extract. Cover and blend until smooth; add reminding water.

By LivingWithTheEssentials

Chocolate Cake Batter Hummus
Appetizer American

Chocolate Cake Batter Hummus

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chickpeas, cocoa powder, maple syrup, water, tahini, vanilla extract, and salt in the bowl of a mini food processor. Blend until smooth, scraping down the sides of the bowl. Add additional water, 1 tablespoon at a time, until hummus is smooth.
  3. 3 Serve and enjoy.

By France Cevallos

Vitamix Hummus
Appetizer American

Vitamix Hummus

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
  2. 2 Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
  3. 3 Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
  4. 4 Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

By TroyC

Spicy Cold Soba Noodles
Dinner American

Spicy Cold Soba Noodles

5.0

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
  2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
  4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Lebanese Restaurant Rice Pilaf
Dinner American

Lebanese Restaurant Rice Pilaf

4.1

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
  2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
  3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
  4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
  5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Easy Creamy Hummus
Lunch American

Easy Creamy Hummus

2.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
  2. 2 Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
  3. 3 Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

By Coffee4MySoul

Cilantro Edamame Hummus
Appetizer American

Cilantro Edamame Hummus

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place edamame into a large pot and cover with salted water. Bring to a simmer over medium-low heat and cook until tender, about 5 minutes; drain.
  2. 2 Purée garlic in a food processor until minced. Add drained edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

By CRAZY4SUSHI

Brussels Sprout Spaghetti
Dinner American

Brussels Sprout Spaghetti

4.0

Prep
15 min
Cook
33 min
Total
48 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  3. 3 Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
  4. 4 Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.

By hilpete

Baba Ghanoush from Reynolds Wrap®
Appetizer American

Baba Ghanoush from Reynolds Wrap®

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F.
  2. 2 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
  3. 3 Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
  4. 4 Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
  5. 5 Optional Serving: Serve alongside warm pita bread.

By Reynolds KitchensR

Savory Pumpkin Hummus
Lunch American

Savory Pumpkin Hummus

4.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
  3. 3 Add garbanzo beans and olive oil and pulse until smooth.
  4. 4 Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  5. 5 Fold pumpkin seeds into hummus; garnish with paprika.

By Georgia J Llewellyn

Red Cabbage-Asparagus Salad with Tahini Dressing
Salad American

Red Cabbage-Asparagus Salad with Tahini Dressing

4.3

Prep
30 min
Cook
3 min
Total
33 min

Instructions

  1. 1 Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
  2. 2 In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
  3. 3 Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

By GKT

Hot Wing Hummus
Appetizer American

Hot Wing Hummus

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine garbanzo beans and great northern beans in a large colander; rinse and allow to drain.
  2. 2 Place the beans, wing sauce, ranch dressing mix, lemon juice, tahini, and garlic in the bowl of a food processor; process until smooth, scraping down the sides as necessary. Add olive oil and blend until hummus has thinned to desired consistency. Season with salt and pepper.

By chihuahualover

Roasted Cauliflower with Tahini and Sriracha
Dinner American

Roasted Cauliflower with Tahini and Sriracha

2.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
  2. 2 Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
  3. 3 Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
  4. 4 Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
  5. 5 Plate cauliflower and garnish with cilantro and sesame seeds.

By LauraF

Pumpkin Tahini Pie
Dessert American

Pumpkin Tahini Pie

Prep
20 min
Cook
Total
310 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place prepared pie crust onto a baking sheet.
  3. 3 In a bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, tahini, heavy cream, vanilla, and salt until smooth and combined. Pour into prepared pie crust.
  4. 4 Place pan into oven and bake for 15 minutes. Reduce oven temp to 350 degrees F (175 degrees C) and continue baking until pie is set but the middle is still slightly jiggly, 30 to 35 minutes. Remove from the oven and allow pie to cool completely, at least 4 hours.
  5. 5 If desired, garnish with toasted sesame seeds before serving.

By Kim

Sweet Potato "Hummus"
Appetizer American

Sweet Potato "Hummus"

5.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Scoop sweet potato flesh into a bowl. Let cool to room temperature.
  2. 2 Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
  3. 3 Cover with plastic wrap and refrigerate for at least 2 hours.
  4. 4 Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

By John Mitzewich

Wasabi Green Peas
Appetizer American

Wasabi Green Peas

2.3

Prep
Cook
360 min
Total
360 min

Instructions

  1. 1 Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
  2. 2 Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
  3. 3 Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
  4. 4 While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
  5. 5 Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

By JANAT

Spicy Jalapeno Hummus
Appetizer American

Spicy Jalapeno Hummus

3.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Blend garbanzo beans, jalapeno peppers, juice from jalapeno peppers, lemon juice, olive oil, tahini, and garlic in a blender or food processor until smooth; add reserved garbanzo bean liquid and blend to reach desired consistency. Add cayenne pepper, cumin, oregano, black pepper, and paprika; blend until smooth.
  2. 2 Chill hummus until flavors blend, about 4 hours.

By Erin Glassco

Red Pepper-Cauliflower Hummus with Plantain Chips
Appetizer American

Red Pepper-Cauliflower Hummus with Plantain Chips

4.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
  3. 3 Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
  4. 4 Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
  5. 5 Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
  6. 6 Serve plantain chips with roasted red pepper-cauliflower hummus.

By Bibi

Shepherd's Pie with Ground Lamb and Sweet Potatoes
Dinner American

Shepherd's Pie with Ground Lamb and Sweet Potatoes

5.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  2. 2 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
  3. 3 In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
  4. 4 Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
  5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
  6. 6 Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

By mina

Freekeh Salad with Tahini Dressing
Dinner American

Freekeh Salad with Tahini Dressing

3.7

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
  2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
  3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos