Type what you have

Ingredients

• ✓ tahini
• honey
• cinnamon
• oat
• walnut

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

Ingredients

• ✓ tahini
• soy milk
• blackberry
• vanilla extract
• stevia

Instructions

1. 1 Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ tahini
• banana
• strawberry
• vanilla extract
• brown sugar
• vegan mini chocolate chip

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

Ingredients

• ✓ tahini
• soy milk
• avocado
• chocolate syrup
• vanilla extract
• stevia sweetener

Instructions

1. 1 Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ tahini
• white sugar
• cocoa powder
• cornstarch
• salt
• milk
• vanilla extract

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

Ingredients

• ✓ tahini
• coconut milk
• strawberry
• date
• almond extract
• almond
• strawberry
• sesame seed

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

Ingredients

• ✓ tahini
• greek yogurt
• white sugar
• egg
• milk
• butter
• sugar
• egg
• all-purpose flour
• cocoa powder
• cinnamon
• baking powder
• salt

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

Ingredients

• ✓ tahini
• all-purpose flour
• sugar
• baking powder
• butter

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

Ingredients

• ✓ tahini
• butter
• brown sugar
• white sugar
• egg
• almond extract
• all-purpose flour
• baking powder
• baking soda
• salt
• sesame seed
• honey

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

Ingredients

• ✓ tahini
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking powder
• baking soda
• chocolate chip
• nut

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

Ingredients

• ✓ tahini
• butter
• white sugar
• vanilla extract
• all-purpose flour
• baking powder

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

Ingredients

• ✓ tahini
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• honey
• cinnamon
• egg
• coconut
• rolled oat
• almond

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

Ingredients

• ✓ tahini
• ✓ tahini
• pecan
• nutmeg
• clove
• cinnamon
• pumpkin puree
• all-purpose flour
• heavy cream
• sugar
• vanilla extract
• sour cream
• egg yolk
• egg
• cream cheese
• pecan
• butter
• white sugar
• graham cracker crumb

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

Ingredients

• ✓ tahini
• all-purpose flour
• whole wheat pastry flour
• baking powder
• baking soda
• cinnamon
• salt
• apple
• halva
• butter
• egg
• buttermilk
• brown sugar
• vanilla extract
• turbinado sugar

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

Ingredients

• ✓ tahini
• water
• anise seed
• white sugar
• all-purpose flour
• turmeric
• baking powder
• anise seed
• vegetable oil
• butter
• pine nut

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

Ingredients

• ✓ tahini
• white sugar
• water
• yeast
• bread flour
• all-purpose flour
• salt
• sesame seed
• cinnamon
• orange

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

Ingredients

• ✓ tahini
• pie crust
• pumpkin puree
• sweetened condensed milk
• egg
• pumpkin pie spice
• heavy cream
• vanilla extract
• salt
• sesame seed

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

Ingredients

• ✓ tahini
• farina cereal
• white sugar
• baking powder
• yogurt
• butter
• almond
• white sugar
• water
• lemon juice
• butter
• orange flower water

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

Ingredients

• ✓ tahini
• red thai chile pepper
• green onion
• ramen noodle
• spinach
• chile oil
• rice vinegar
• chicken stock
• sweet bean paste
• miso paste
• sake
• soy sauce
• ground pork
• ginger
• garlic
• shallot
• doubanjiang
• sesame oil

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

Ingredients

• ✓ tahini
• honey
• cinnamon

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

Ingredients

• ✓ tahini
• lemon juice
• salt
• water

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

Ingredients

• ✓ tahini
• lemon juice
• garlic
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.

By LonestarNR

Ingredients

• ✓ tahini
• soy sauce
• mayonnaise
• garlic
• ginger
• paprika
• water

Instructions

1. 1 Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

By labuanlady

Ingredients

• ✓ tahini
• dark chocolate
• olive oil
• honey
• cinnamon

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

Ingredients

• ✓ tahini
• olive oil
• water
• lemon
• lemon zest
• granulated garlic
• salt
• black pepper

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

Ingredients

• ✓ tahini
• coconut
• pineapple
• coconut milk
• coconut extract

Instructions

1. 1 Place coconut in a blender; blend to a fine powder. Add frozen pineapple, coconut milk, tahini, and coconut extract and blend until smooth.

By Yoly

Ingredients

• ✓ tahini
• chickpea
• sesame oil
• red pepper flakes
• garlic powder

Instructions

1. 1 Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

By Doug in Manhattan

Ingredients

• ✓ tahini
• beet
• lemon juice
• garlic
• chickpea
• olive oil
• water

Instructions

1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager

Ingredients

• ✓ tahini
• firm tofu
• brown miso
• onion
• carrot
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ tahini
• pita bread
• mayonnaise
• tomato
• salt
• firm tofu
• soy sauce

Instructions

1. 1 Preheat the broiler of your oven.
2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy