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Tahini Cookies
Dessert

Tahini Cookies

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
  3. 3 Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

By Vanessa

Strawberry-Banana-Tahini Pops
Dessert

Strawberry-Banana-Tahini Pops

Prep
10 min
Cook
Total
310 min

Instructions

  1. 1 Line a baking sheet with parchment paper. Peel and slice bananas and place on the prepared baking sheet. Freeze for 1 hour.
  2. 2 Place strawberries in a blender and pulse a few times until blended but still chunky. Pour blended strawberries into a bowl and set aside.
  3. 3 Combine frozen banana slices, tahini, vanilla extract, and brown sugar in a blender; blend until smooth.
  4. 4 Fill each ice pop mold 1/4 full with blended strawberries. Add banana-tahini mixture until molds are 3/4 full. Sprinkle mini chocolate chips on top. Insert sticks and freeze 4 hours or until frozen solid.

By Soup Loving Nicole

Chocolate Tahini Pudding
Dessert

Chocolate Tahini Pudding

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan. Stir in milk. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.

By chocomonster

Almond and Strawberry Tahini Ice Cream
Dessert

Almond and Strawberry Tahini Ice Cream

4.5

Prep
40 min
Cook
Total
760 min

Instructions

  1. 1 Freeze the base of your ice cream maker for at least 12 hours.
  2. 2 Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
  3. 3 As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
  4. 4 Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

By Angela Sackett Superhotmama

Tahini Brownies
Dessert

Tahini Brownies

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine tahini, yogurt, sugar, egg, and milk in a medium bowl; mix until smooth.
  3. 3 Combine melted butter and sugar in a bowl and mix until well combined. Whisk in eggs one at a time, beating well after each addition.
  4. 4 Combine flour, cocoa powder, cinnamon, baking powder, and salt in a bowl. Gently mix into the butter mixture until batter is thick and smooth.
  5. 5 Remove 1 cup of the batter and set aside. Spread remaining batter into the prepared baking pan. Pour tahini mixture on top and spread all the way to the edges of the pan. Drop small teaspoonfuls of the reserved batter evenly over the tahini mixture. Gently swirl a knife through the tahini layer to create a marbled effect.
  6. 6 Bake in the preheated oven until a skewer inserted in the center comes out almost clean, 35 to 40 minutes. Remove from oven and cool completely before slicing into squares.

By Diana Moutsopoulos

Fast and Easy Israeli Tahini Cookies
Dessert Middle Eastern

Fast and Easy Israeli Tahini Cookies

4.6

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
  2. 2 Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
  3. 3 Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

By Nuriti

Sesame Cookies
Dessert

Sesame Cookies

4.5

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
  3. 3 Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
  4. 4 Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
  5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

By krissykaka

Tahini-Chocolate Chip Cookies
Dessert

Tahini-Chocolate Chip Cookies

4.8

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
  2. 2 Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  4. 4 Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
  5. 5 Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.

By Yoly

Tahini Butter Cookies
Dessert Middle Eastern

Tahini Butter Cookies

4.2

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
  3. 3 Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

By Faina Gersh

Tahini Honey Oatmeal Cookies
Dessert

Tahini Honey Oatmeal Cookies

4.6

Prep
15 min
Cook
9 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix flour, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, tahini, honey, and ground cinnamon together in a separate large bowl with an electric mixer until smooth and creamy. Add eggs; mix well. Beat flour mixture in gradually until dough is just combined. Stir in coconut, oats, and almonds. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  3. 3 Bake in preheated oven until edges are golden, 9 to 11minutes. Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

By cmelliott55

Pumpkin Tahini Cheesecake
Dessert

Pumpkin Tahini Cheesecake

Prep
15 min
Cook
190 min
Total
745 min

Instructions

  1. 1 Mix graham cracker crumbs, 1/2 cup sugar, butter, and 2 tablespoons tahini together in a bowl. Press into the bottom of a 10-inch springform pan. Sprinkle 1/4 crushed pecans over the prepared crust.
  2. 2 Place cream cheese in a large bowl. Beat in egg until smooth. Beat in egg yolk. Mix in sour cream and vanilla extract. Add 1 1/4 cups sugar, heavy cream, and flour; blend until smooth. Spread 2 cups of batter over the crust to form the first filling layer.
  3. 3 Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter in the bowl. Spread over the first layer of filling.
  4. 4 Place cheesecake in a cold oven. Set oven temperature to 200 degrees F (95 degrees C). Bake cheesecake until set, 3 hours and 10 minutes. Crack the oven door open and let cheesecake cool inside for 1 hour. Refrigerate until firm, 8 to 24 hours.
  5. 5 Spread 1/4 cup tahini over the surface of the cheesecake; arrange pecan pieces decoratively on top.

By Despy

Apple Halva Loaf Cake
Dessert

Apple Halva Loaf Cake

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt together. Add apple and halva.
  3. 3 Whisk melted butter, eggs, buttermilk, brown sugar, tahini, and vanilla extract together in another bowl. Fold into the flour mixture.
  4. 4 Pour batter into the prepared pan. Sprinkle turbinado sugar on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Tent with foil after 30 minutes to prevent over-browning.
  6. 6 Cool in the pan for 5 to 10 minutes before inverting onto a wire rack to cool completely.

By LauraF

Sfouf (Lebanese Turmeric Cake)
Dessert Middle Eastern

Sfouf (Lebanese Turmeric Cake)

4.5

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
  2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
  3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
  4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
  5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Cypriot Tahini Pies with Orange Flavor
Dessert Middle Eastern

Cypriot Tahini Pies with Orange Flavor

5.0

Prep
75 min
Cook
18 min
Total
138 min

Instructions

  1. 1 Combine 1 teaspoon sugar, 1/4 cup water, and yeast together in a small bowl. Stir well with a fork.
  2. 2 Sift bread flour and all-purpose flour together in a mixing bowl. Add salt and blend. Pour in yeast mixture. Start adding remaining water gradually; mix until dough comes together. Place dough on a flat work surface and knead until soft and smooth, about 15 minutes.
  3. 3 Transfer dough to a lightly greased bowl and cover. Place it a warm spot and let it rise for 45 minutes.
  4. 4 In the meantime, prepare the filling. Add remaining sugar, sesame seeds, cinnamon, and orange zest to the tahini. Mix well.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  6. 6 Flatten dough gently and cut into 8 equal pieces. Keep dough covered as you work with 1 piece at a time.
  7. 7 Roll out 1 piece of dough into a 6-inch disk. Place 2 tablespoons of the filling in the middle, gather up the edges in the center, and pinch to seal. Press down to flatten; roll back out into a 6-inch disk. Roll disk into a log about 12 inches long. Cut in half and stretch each piece out to make it a little longer. Roll in both ends towards the center, creating an 'S' shape. Fold 1 spiral over the other and flatten with your palm. Roll out slightly; transfer to the prepared baking sheet.
  8. 8 Repeat step 6 with remaining dough and filling, making 16 hand pies in total. Keep finished pies loosely covered so they rise slightly while you finish the rest.
  9. 9 Bake in the preheated oven until golden brown, about 18 minutes.

By Aphrodite

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

Namoora (Basboosa)
Dessert Middle Eastern

Namoora (Basboosa)

4.0

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
  2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
  5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub

Joe's Hummus with Pine Nuts
Appetizer Mediterranean

Joe's Hummus with Pine Nuts

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium heat. Toast pine nuts in a skillet, frequently stirring, until fragrant and beginning to brown, 3 to 5 minutes.
  2. 2 Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth.
  3. 3 Stir toasted pine nuts into the hummus or sprinkle on top. Drizzle a little olive oil on top before serving.

By JOEKLUGER

Air Fryer Baba Ganoush
Appetizer Mediterranean

Air Fryer Baba Ganoush

4.9

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
  2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
  3. 3 Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
  4. 4 Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
  5. 5 Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

By Allrecipes

Hummus Pancake with Mediterranean Spice Mix
Lunch Mediterranean

Hummus Pancake with Mediterranean Spice Mix

3.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
  2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
  3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
  4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
  5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Tahini Honey Spread
Breakfast Greek

Tahini Honey Spread

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine tahini, honey, and cinnamon in a bowl. Stir until well combined. Taste and add more honey if desired.

By Diana Moutsopoulos

Vegan Tahini Dressing

Vegan Tahini Dressing

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.

By dudey

Chocolate Tahini Spread
Breakfast

Chocolate Tahini Spread

5.0

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
  2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

By Allrecipes Member

Lemon and Tahini Dressing

Lemon and Tahini Dressing

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.

By Bibi